Roasted Beetroot, Feta and Puy Lentil Galette

Steps

1. oven to 200°C. Bring a small pot of unsalted water to the boil. Line two oven trays with baking paper.
2. Cook lentils in pot of boiling water for 25–30 minutes, until just tender, then drain. Rinse under cold water and drain well.
3. Toss beetroot with a drizzle of olive oil on first prepared tray and season with salt and pepper. Roast for 20–25 minutes or until tender.
4. Lightly dust a clean, dry, bench or board with flour and lay pastry sheet out flat. Cut pastry into six even rectangles, transfer to second prepared tray. Brush lightly with milk and sprinkle over Nigella spice mix. Use a fork to prick pastry in a few places. Cook pastry, in middle rack of oven, for about 15 minutes, until pastry is puffed and golden.
5. Mix all garlic yoghurt ingredients in a bowl with a drizzle of extravirgin olive oil. Season with salt and pepper.
6. Finely dice red onion; roughly chop herbs (reserve a few leaves to garnish); cut cherry tomatoes in half; roughly dice cucumber. Place all in a large bowl with walnuts, lemon juice and crumble in feta. Drizzle with olive oil. Add cooked lentils and beetroot to bowl with all other salad ingredients and season to taste with salt and pepper. Gently toss to combine with 3 tablespoons of the garlic yoghurt.
7. Place a handful of rocket leaves on plates, place piece of pastry on top. Use a spoon to gently press on a corner of the pastry to form a hollow. Spoon lentil salad into space, piling it up. Garnish with feta and reserved herbs. Dollop over remaining garlic yoghurt.