The request for today is beetroot with lentils, and I will go for the easy way using canned lentils. Use a medium beetroot pp. and boil it for minimum 1 hour until it’s soft. Chop a red onion, some garlic, and a spicy little pepper. Marinate a piece of halloumi (also import from Belgium, not yet found here. Thanks to Leen!) in olive oil with dried basil. Peel the beetroot and cut into cubes of 2 cm. For this dish you will probably save energy by using direct fire although using the oven is possible. Fry the chopped onion- garlic mix and add some dry basil. Add the beetroot and fry until a bit crispy on the outside. Add good quality balsamic vinegar to get a sweeter taste. Rinse the lentils. Bake the marinated halloumi on the grill or in a seperate pan. Add the lentils to the beetroot. Add pepper and salt (be cautious because halloumi is already very salty). Garnish the halloumi on the beetroot and lentils. Sprinkle lots of fresh parsley. Serve with a…green salad flavored with a dressing (good olive oil 1/3, balsamic or red wine vinegar 1/3, water 1/3, extra honey and a tsp of mustard). Enjoy the taste of the earth and the color palette!