Roasted Beetroot with Lentils, Whipped Lemon Tahini, Pumpkin Seeds & Spices

Method

1. Preheat your oven to 200C / gas mark 6. Cut off any beetroot tops. Wrap the trimmed beetroots tightly in tin foil and place them in the oven for about an hour, until they can be pierced easily with a knife. Allow them to cool briefly, then peel — this is easier when they’re still warm. (Use rubber gloves if you don’t want to stain your hands.) This step can all be done in advance and the beetroot kept in the fridge for a day or two until needed.
2. Set the lentils cooking in simmering salted water until tender, about 15-20 minutes. Meanwhile, mix the tahini with a big pinch of salt, half the lemon juice, the small crushed garlic clove, and a dash of water. Briskly mix together — it will thicken as you do, so you’ll probably need a bit more water. Keep it looser than you think.
3. Toast the spices and seeds in a hot pan. Spread 2/3rds of the tahini mix across a shallow bowl, and top with the drained lentils. Mix this together a bit, then chop the beetroot and place on top. Loosen the remaining tahini mixture with a bit more water / lemon juice, and then dot it on top of the beetroot.
4. Tear over the mint leaves, then scatter them over along with the toasted seeds and spices. Mix roughly again, then taste — add the remaining lemon juice if it needs. Finish with a drizzle of extra virgin rapeseed oil.