4 large beetroot, peeled and cut into even chunks
500 ml cider vinegar
2 tablespoons unrefined sugar
1 cinnamon quill
1 star anise
1 cup cooked or tinned lentils - any colour
2 tbsp olive oil
1 red onion, peeled and thinly sliced
4 garlic cloves, thinly sliced
½ cup (firmly packed) each flat-leaf parsley and dill
1 container Clevedon Buffalo Cherry Mozzarella , drained well
Extra-virgin olive oil
To pickle the beetroot, combine the vinegar, sugar, spices and 1 litre of water in a pot over medium heat and stir to combine.
Bring to the simmer, reduce heat to low and cook for 25-30 mins or until tender. Set aside to cool completely then remove the spices.
Cook the lentils in a pot with enough water to cover them on a medium heat for 10-12 mins or until tender. Drain well and set aside to cool.
Heat a little oil in a fry pan and cook the onion and garlic over a medium heat till well softened.
Remove from the heat and stir through the fresh herbs, add the lentils and beetroot and mix well.
Turn out onto a large platter and dot over the mozzarella.
Drizzle with extra virgin olive oil and serve immediately.