Lentil, beetroot and mint salad with pomegranate molasses and herbed garlic bread

Preheat oven to 180 degrees Celsius.

Place the beetroot in a large pot and cover with water, add a good pinch of salt and 2 tablespoons of white wine vinegar (or any vinegar will do).

Bring to a simmer over a medium heat and cook until tender, about 30 to 40 minutes, depending on their size.

Open, strain and rinse the lentils. 

Peel the orange and cut into bite-sized pieces.

Cut slices into the pretzel torpedo about 5 cm apart and only cut three quarters of the way down so the bread stays together.

Spread garlic butter in the cuts you have made. Wrap in foil and bake for 10 to 15 minutes, depending on how crispy you like it.

Once the beetroot are cooked, strain and allow to cool slightly.

As soon as the beetroot are cool enough to handle, but still hot, rub the skin off. Do this either with a tea towel (it will get stained), or a paper towel. The skin should easily rub off.

Cut the beetroot into bite-sized pieces, mix with the lentils and cut orange.

Roughly tear in the mint, season with a pinch of salt and add three quarters of the pomegranate dressing. Taste and add more dressing, as required.

Serve salad topped with walnuts and a drizzle of yoghurt with hot garlic bread on the side.