Here’s a new way to enjoy lentils: combine them with tasty feta and mild dukkah and form them into tender patties! The flavour doesn’t stop there – on the side you’ll have a fresh salad with chunks of spiced kumara and toasted walnuts. This is a veggie meal with all the good stuff!
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walnuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
mixed salad leaves
dill & parsley mayonnaise(ContainsEggs)
reheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) into 1cm chunks. Cut the kumara (unpeeled) into 2cm chunks. In a medium bowl, combine the harissa paste, a drizzle of olive oil and a pinch of salt and pepper. Add the beetroot and kumara and toss to coat. Spread the veggies over an oven tray lined with baking paper. Roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add the walnuts to the side of the oven tray and bake until fragrant and toasted.
While the veggies are roasting, drain and rinse the lentils. Finely chop the garlic (or use a garlic press). Pick the dill leaves and finely chop. Thinly slice the spring onion. Zest the lemon to get a pinch.
In a medium bowl, mash the lentils until smooth using a potato masher or fork. Add the garlic, dill (use less if you're not a fan!), spring onion, lemon zest, dukkah, egg and fine breadcrumbs. Crumble in 3/4 of the feta and mix well. Using damp hands, form the mixture into 1cm-thick patties (you should get 3 patties per person). Place the patties on a plate and transfer to the fridge for 5 minutes. TIP: Chilling the patties helps them firm up!
Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. When the oil is hot, add the lentil patties and cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Let the patties get firm before trying to flip them, and add extra oil if needed to prevent sticking. TIP: If your pan is getting crowded, cook in batches for the best results!
While the patties are cooking, slice the lemon into wedges. Combine the honey, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season with salt and pepper and mix well. Add the mixed salad leaves, beetroot, roasted veggies and walnuts to the dressing in the bowl. Just before serving, toss to coat. TIP: Allow the veggies to cool slightly before adding to the salad to keep the leaves crisp.
Divide the harissa kumara, beetroot and feta salad and lentil, dill and dukkah patties between plates. Crumble the remaining feta over the salad. Serve with the dill & parsley mayonnaise and any remaining lemon wedges.