Raw Beet Salad with Carrots & Spiced Lentils

For the Salad

• 1/2 cup french lentils picked through, rinsed
• 1/4 cup extra virgin olive oil
• 1 clove garlic smashed
• 1/2 cup almonds raw
• 1/2 tbsp cumin seeds
• 1/2 tbsp fennel seeds
• 1/4 tsp chili flakes
• 2 beets medium sized, peeled
• 1 carrot large
• 1 pear bosc
• 2 watermelon radish small
• fresh mint and parsley for garnish

For the dressing

• 2 tbsp lemon juice and zest from one lemon
• 1 tbsp sherry vinegar
• 1 tbsp maple syrup
• 1/2 tsp kosher salt

1. Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain any excess water remaining through a sieve. Return back to the pot and drizzle extra virgin olive oil and season with salt, set aside.
2. Meanwhile, prepare the almond oil dressing. In a skillet over medium-low heat, add the extra virgin olive oil. Once hot, add the garlic and cook while stirring for about 2 to 3 minutes. Then add the almonds and cook for an additional 3 minutes, until just slightly toasted. Add the cumin seeds, fennel seeds, and chili flakes and turn the heat off.
3. Place a small sieve over a small bowl and drain the nut mixture, reserving the oil for later. Place the almonds and spices on a paper towel lined plate and add a pinch of sea salt to them.
4. Using a sharp knife, slice the beets into thin uniform matchsticks, shred the carrot, slice the pear and radish into matchsticks and place in a large salad bowl. Add the cooked lentils.
5. In a small bowl, whisk the spiced almond oil with the remaining dressing ingredients (lemon juice and zest, sherry vinegar, maple syrup and salt).
6. Pour the dressing on the salad and toss well to combine. Fold in the fresh herbs and garnish with flaky salt, or add more salt to taste.