Ripe Deli's caramelised beetroot and bulghar pilaf

Name: Ripe Deli's caramelised beetroot and bulghar pilaf
Yield: 6
Ingredients: ¼ cup Puy lentils; 500 g Beetroot, whole and raw (Main); 3 Star anise; 2 Cinnamon sticks; 1 Orange, freshly zested and juiced; 2 Tbsp Balsamic vinegar; 2 Tbsp Soft brown sugar; ¼ cup Olive oil; 1 tsp Salt; 1 Freshly ground black pepper; 30 g Unsalted butter; 2 Tbsp Olive oil; 2 Red onions, peeled, halved and finely sliced; 3 cloves Garlic, peeled and finely chopped; 1 Red chilli, large, deseeded and thinly sliced; 1 Tbsp Fresh ginger, peeled and grated; 1 cup Bulghur wheat; 1 tsp Turmeric powder; 1 tsp Salt; 1 tsp Freshly ground black pepper; 1 cup Stock, use vegetable stock or water; ¼ cup Fresh mint, finely sliced; ½ cup Flat leaf (Italian) parsley, roughly chopped; ½ Lemons, freshly zested and juiced; ½ cup Natural yoghurt, unsweetened, to garnish; ⅓ cup Pistachio nuts, toasted and roughly chopped, to garnish

for 6 people

Sally Greer and Beatnik Publishing

Element

Stuck for ideas for dinner tonight? Try this healthy treat, dreamed up by Ripe Deli's former head chef Gawain Cowley, who returned for six months while the team worked on the cookbook in which this recipe first appeared.

Ingredients

¼ cup	Puy lentils
500 g	Beetroot, whole and raw (Main)

Spice mix

3	Star anise
2	Cinnamon sticks
1	Orange, freshly zested and juiced
2 Tbsp	Balsamic vinegar
2 Tbsp	Soft brown sugar
¼ cup	Olive oil
1 tsp	Salt
1	Freshly ground black pepper

Bulghar pilaf and garnish

30 g	Unsalted butter
2 Tbsp	Olive oil
2	Red onions, peeled, halved and finely sliced
3 cloves	Garlic, peeled and finely chopped
1	Red chilli, large, deseeded and thinly sliced
1 Tbsp	Fresh ginger, peeled and grated
1 cup	Bulghur wheat
1 tsp	Turmeric powder
1 tsp	Salt
1 tsp	Freshly ground black pepper
1 cup	Stock, use vegetable stock or water
¼ cup	Fresh mint, finely sliced
½ cup	Flat leaf (Italian) parsley, roughly chopped
½	Lemons, freshly zested and juiced
½ cup	Natural yoghurt, unsweetened, to garnish
⅓ cup	Pistachio nuts, toasted and roughly chopped, to garnish

Directions

Preheat oven to 180C and lightly oil a deep-sided baking tray.
Cook the puy lentils.
To prepare the beetroot, place the whole unpeeled beetroot into a medium-sized saucepan. Fill with enough water to cover.
Place over a high heat and bring to the boil. Cook for approximately 30 minutes (or until tender). Remove from the heat. Drain well and set aside to cool.
When cool, peel and dice the beetroot into 2 cm pieces. Into the prepared tray, place the beetroot with the spice mix ingredients, mix well. Bake for approximately 20 minutes or until the beetroot has caramelised.
Remove from the oven, discard the spices and set aside to cool.
To prepare the bulghar pilaf, in a large saucepan over a medium heat, melt the butter with the oil. Add the onions, garlic, chilli and ginger. Stir continuously and cook for approximately 2 minutes until golden.
Add the bulghar wheat, turmeric, salt and pepper. Stir through. Pour over the stock and bring to boil.
Cover with a tightly fitting lid and reduce the heat to low. Simmer for approximately 5 minutes or until the stock is absorbed.
Remove from the heat; do not stir or uncover the saucepan. Let the pilaf stand for 15 minutes.
Into a large mixing bowl, add the bulghar wheat pilaf, the cooked lentils, mint, parsley, lemon zest and juice. Mix well until combined.
To assemble the pilaf, smear half the yoghurt on to a large serving platter. Add the pilaf, drizzle over the remaining yoghurt, and scatter the beetroot and pistachios over the top.