Sow, grow, glow: earthly comforts
Let autumn produce shine in our hearty meat-free dinners, plus get advice on growing your own from Gardeners’ World
Recipes SAMUEL GOLDSMITH & HELENA BUSIAKIEWICZ
photographs GARETH MORGANS
THE BENEFITS OF GROWING YOUR OWN
Discover the satisfaction of nur turing produce from seed to plant, then turning your homegrow n har vest into something delicious. As well as lowering your shopping bills, garden-fresh fruit and veg is more nutrient-rich than shop-bought, and only pick ing what you need reduces wa ste. Plus, being outdoors or losing yourself in a k itchen project can improve your sense of well-being.
You can find out more at: bbcgoodfood.com/sow-grow-glow
Roasted beetroot & feta salad
SERVES 4 PREP 20 mins plus marinating COOK 30 mins EASY V
4 beetroot, peeled and cut into chunks (use gloves to prevent staining)
1 tbsp olive oil
250g pouch cooked puy lentils
80g rocket
125g feta, crumbled
75g walnuts, roughly chopped
¼ bunch of chives, finely sliced
For the dressing
4 tbsp extra virgin olive oil
1 lemon, juiced (about 2 tbsp)
1 tsp Dijon mustard
1 tsp honey
½ bunch of chives, finely sliced
1
Heat the oven to 220C/200C fan/ gas 7. Put the beetroot on a baking tray in a single layer. Drizzle over the oil and season well with salt and freshly ground black pepper. Toss the beetroot to ensure it’s evenly coated in the oil, then roast for 30 mins until tender and beginning to turn golden at the edges.
2
Meanwhile, combine the dressing ingredients in a medium bowl and set aside. Once the beetroot is cooked, tip three-quarters of it into the dressing and leave to marinate for 45 mins.
3
Just before the beetroot has finished marinating, combine the puy lentils with the rocket, three-quarters of the feta and two-thirds of the walnuts. Stir through the dressing and the beetroot, and toss until everything is well combined. Tip onto a platter, top with the remaining feta and walnuts, and scatter the chives over the top.