#Balsamic #beetroots, brown rice and #lentil salad

Discovered the concept of using 90 second microwave brown rice as an addition to salads!

It’s a great way to add some healthy carbs for a delicious lunch or as a side.

This combination of balsamic, beetroot, onions, lentils and walnuts with a good dollop or two of lemony yoghurt dressing is very delicious.

Serve it warm or cold.


Pack of 4 pre-cooked fresh baby beetroots (available in supermarkets in Australia)

1 can brown lentils

250g 90 second microwave brown rice

1/2 red onion sliced thinly

1/2 cup copped continental parsley

1/2 cup walnuts

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon brown sugar

1/2 cup plain Greek yoghurt

Juice of half a lemon


1. Cut beetroot into wedges, heat oil in non-stick pan, cook beetroot for 2-3 minutes, add vinegar and sugar and cook another 2-3 minutes until vinegar evaporates. Remove from heat.

2. Slice onions, chop parsley, squeeze lemon juice. Drain lentils. Mix yoghurt with pinch of salt and lemon juice.

3. Toast walnuts in a non-stick pan..be careful not to burn.

4. Cook 90 second brown rice

5. Put warm rice into a salad bowl, add drained lentils, onions, beetroot, parsley. Mix gently. Then top with toasted walnuts.

6. Dress salad with yoghurt lemon dressing.

Herb and Mustard pork neck with roast beetroot

I always remember Aunty Mary’s delicious, tender pork neck roasts when she would have us over for weekend lunches when she was still entertaining at home.This version is a bit more herby and peppery and the vegetables probably have a more Contemporary feel to her traditional English accompaniments but the moist tender pork neck is a tribute to those hearty lunches we used to enjoy at her place. The beetroot cooked alongside the pork is a delicious sweet, crunchy alternative to apples. One of these days I’m going to return the favour and cook this for Aunty Mary!

Prep time: 5 minutes Cooking time: 1.5 hours
750g-1kg boneless pork neck
2 tspns Dijon mustard
Handful Rosemary leaves stripped off stalks
1 tspn dried oregano
3 cloves garlic
1 tspn Maldonado sea salt
2 tspns cracked black pepper
1 tbspn olive oil

1-2 fresh beetroots cut into wedges
1 small fennel bulb cut into wedges
2 carrots cut into medium size pieces
400g Pumpkin cut into pieces
2 parsnips cut into medium size pieces
Broccoli cut into florets
Olive oil spray

Pre heat oven to 180 Celsius
Crush garlic with rosemary leaves (stripped off stalk) and oregano in mortar and pestle until paste forms
Add mustard, olive oil salt and black pepper and mix well
Rub marinade all over pork
Place in roasting pan lined with baking paper
Roast for approximately 40 minutes
Remove from oven and add beetroot around pork and coat in pork juices/fat

Place all other vegetables except broccoli in a roasting pan lined with baking paper and lightly spray with olive oil spray

Return pork with beetroots and the tray of vegetables back in oven, pork on upper level and roast for a further 25-30 minutes
Use meat thermometer to check pork – either return to oven until cooked or rest covered in foil for 10-15 minutes – pork needs to be well done but juicy and tender
Add broccoli to pan of vegetables and toss gently to coat in juices and oil anad roast until broccoli starts to crisp and brown at edges

Slice pork and serve with roasted beetroot and pan juices and other vegetables on the side.

Leftovers great the next day too!

Serves 4