Recipe: Persian Beetroot, Carrot & Lentil Salad

This recipe was really inspired by cooking at the Skip Garden in the winter, when often British carrots and beetroots were some of the few seasonal, local and organic vegetables I could get hold of. It’s a gorgeous salad to make in the late Autumn months (when pomegranate’s are at their best) and the bejewelled nature of the glistening carrots, beetroots and pomegranate seeds somehow suits the season. Continue reading