Roasted Beetroot Jumble
with Crumbled Feta, Pancetta and Rocket
Jumble, noun: an untidy collection or pile of things.’ The dictionary can be so 2 dimensional at times. The negative connotation it ascribes to the word jumble does no justice to just how fantastic the colours and textures of this dish are as they tumble across your plate. Organic lentils combine with the crunch of walnuts and the sweetness of roasted red onion lies perfectly alongside the saltiness of feta to make one of our most beautiful recipes yet. It’s basically a party on a plate.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Beetroot
1
New Potatoes
1
Red Onion
⅓
British Smoked Bacon Lardons
1
Organic Lentils
1
Wild Rocket
2
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
¾
Feta Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees. Peel the beetroot and chop it lengthways into 6 wedges. Chop (no peeling needed) the potatoes into quarters. Peel and chop the red onion lengthways through the root into 8 pieces.
Place the beetroot, potatoes and red onion onto a baking tray. Drizzle over 1½ tbsp of olive oil and sprinkle over ¼ tsp salt. Using your fingers, toss the ingredients to coat them in the oil. Grind over a generous amount of black pepper.
Place the baking tray on the top shelf of the oven. Cook for 20-25 mins until the potatoes are a little crispy. Tip: Do not overcrowd the trays or the ingredient will stew instead of roasting. Use 2 roasting trays if necessary and swap their shelves halfway through cooking.
Heat 1 tsp of olive oil in a non-stick pan on medium-high heat. Once hot, cook your pancetta until crispy around the edges. Drain the fat from the pancetta and keep to the side. Drain and thoroughly rinse your lentils.
Remove the vegetables from the oven once cooked. Pour the lentils and pancetta over the top. Scatter on the rocket and gently mix everything together. Tip: Check for seasoning and add more salt if you need to.
Serve your jumble into bowls and scatter over the walnuts. Dot over your feta cheese and indulge!
