In the 99 years since the Gallipoli landing in Turkey, Australia has welcomed approximately 60,000 people of Turkish ancestry – predominantly from Turkey or Northern Cyprus.
Like all migrant groups, they have brought their culture, language, music and food – so Turkey is the inspiration for this weekend’s recipe.
This Warm Lentil Salad gets its flavour from the pomegranate molasses made from the dark red juice of the pomegranate fruit, combined with an Aussie favourite of beetroot. Pomegranate molasses is available in most good delicatessens and grocery stores and some supermarkets, and is the staple ingredient of many Turkish and Middle Eastern dishes.
A quick and easy dish to prepare, it's even more delicious to eat.
Serves 4
Ingredients
2 beetroot (beets), scrubbed but not peeled
300g butternut pumpkin (squash), peeled and cut into 1 cm (½ inch) cubes
185g brown lentils
60g dukkah
1 red chilli, diced
½ red onion, thinly sliced
20gmint leaves
60 mlpomegranate molasses
125 ml olive oil
Method
1. Preheat the oven to 180°C.
2. Individually wrap each beetroot in foil. Place on a non-stick baking tray with the pumpkin and roast for 45 minutes, or until just tender.
3. Remove from the oven and leave until cool enough to handle.
4. Meanwhile, rinse the lentils and place in a saucepan with 750 ml water. Bring to the boil, then reduce the heat and simmer rapidly for 35 minutes, or until just tender. Drain the lentils and place in a large bowl.
5. Rub or peel the skin of the cooled beetroot. Cut the beetroot into wedges or cubes and add to the lentils with the remaining ingredients. Gently mix together.
6. Serve warm, or at room temperature.
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