Winter Beetroot Bowl with Lentils, Bulgur and Smoked Salmon
A winter bowl with beetroot, fennel and kale on nutty lentils and bulgur, topped with feta, a little smoked salmon and a lemon yogurt. The fish is only a small addition, the bowl remains mostly plant-based.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 120 g Bulgur
- 100 g Beluga lentils, dried
- 2 pc Beetroot, raw
- 1 pc Fennel bulb
- 150 g Kale, cleaned
- 30 g Walnut kernels
- 80 g Feta
- 60 g Smoked salmon
- 1 pc Apple
- 1 pc Lemon, juice and zest
- 150 g Plain yogurt
- 1 tsp Honey
- 1 pc Garlic clove
- 2 tbsp Olive oil
- Salt
- Pepper
Method
- Preheat the oven to 200 °C top and bottom heat. Peel the beetroot, cut into wedges and spread on a baking sheet with one tbsp olive oil, salt and pepper.
- Trim the fennel, cut into wedges and add to the beetroot on the baking sheet. Roast everything for 25 to 30 minutes until the vegetables are soft and lightly browned.
- Cook the lentils in plenty of salted water for about 20 minutes until al dente, then drain. Pour twice the amount of boiling water over the bulgur, season with salt, cover and let it soak for 10 minutes, then fluff with a fork.
- Remove the tough stems from the kale, cut into strips and wilt in a pan with one tbsp olive oil and one finely chopped garlic clove for 3 to 4 minutes.
- Coarsely chop the walnuts and toast briefly in a dry pan. Cut the apple into fine cubes.
- Stir the yogurt with lemon zest, the juice of half a lemon, honey, salt and pepper.
- Mix the bulgur and lentils and divide between two bowls. Top with kale, roasted vegetables, apple cubes and salmon strips, crumble the feta over it and sprinkle the walnuts on top.
- Drizzle the bowl with the lemon yogurt and serve immediately.