Beluga lentil cake with blackberry/beetroot tagliatelle, beet leaves and coconut sweet chilli sauce may sound super fancy and a tad complicated but I promise as with most of my dishes its quick and easy and pretty as a little vegan picture.
For the lentil cake:
Boil and drain beluga lentils and broccoli.
Blend with dillisk, salt, onion, pumpkin seeds mixed herbs and anything else that takes your fancy. I also added some ground flax seed and water to help it bind. Scoop into metal rings and onto a lined tray.
Bake in the oven for 15 to 20 min at 200c.
For the pasta:
Boil water, add a pinch of salt and drizzle of olive oil and pop in the blackberry and beetroot tagliatelle (15 min.) I normally try to make my own pasta but this was just too inviting at the market and was packaged up their in front of me. Scrumptious.
For the sauce:
Into a wok add a tin of coconut milk, grated ginger, squeeze of balsamic reduction, puréed garlic, generous glug of sweet chilli, agave syrup and a squeeze of lemon. I’m all about flavouring to your liking with these sort of sauces.
For the beet leaves:
Sauté in a little garlic and oil. Simple… They smell a little like rhubarb and are loaded with goodness. Great in salads too.
Time to eat! Yum