There are several salad varieties, that are especially suited for winter cultivation in the greenhouse. Cabbage can as well be cultivated in winter. Both, salad and cabbage can be used in this delicious recipe with beet roots, beluga lentils, apple and pumpkin seeds. Serve as a side dish.

Serves 4-6

Ingredients:

700 g beetroots

1 apple

½ lemon

50 g pumpkin seeds

½ teaspoon of smoked paprika seasoning

½ teaspoon of salt

1 tin of beluga lentils (approx. 240g cooked lentils)

½ head of winter lettuce or 3-4 stalks of cabbage

Tahini dressing:

2 tablespoons light tahini (sesame cream)

1 tablespoon lemon juice

½ -1 ml water

Salt after taste

Make an easy tahini dressing in a small food processor by mixing the tahini with lemon juice and a bit of water. The different tahini brands all have different consistencies. Adjust the amount of water accordingly, depending on the desired consistency for your dressing. Season to taste with the salt.

Method:

Preheat the oven to 200 ° C (convection oven). Scrub and peal the beetroots and roughly dice them. Mix the beet root pieces with olive oil, rosemary, salt and pepper. Bake them for approx. 35 min until cooked, but still firm to bite and let the beetroot cool down.

Cut the apple in small dices and put the pieces in a bowl with water and the juice of half a lemon. This way, the apple pieces won’t get brown.

Roast the pumpkin seeds in a small pan together with the paprika seasoning and a little salt. Roast until they pop and smell delicious. Then take them out of the pan and let them cool down as well.

Drain the beluga lentils and rinse off in a sieve. Use about half a head of winter lettuce (depending on it’s size a bit more or less) and chop roughly. Alternatively, it’s possible to use cabbage. In this case, remove the stalk and chop the leaves roughly.

Now mix all ingredients together: the salad/cabbage, the backed beetroots, the lentils, the apple pieces, and the roasted pumpkin seeds. Serve with tahini dressing.