Mushroom, beet, and mozzarella, with a lentil cartouche

Cartouche is a French term meaning "parcel". here the parcel contains a delicious salad that, in my opinion, is quite unique.

The base of the salad is earthy but brought to life by the rice vinegar, mustard, and soy sauce. layered on top and adding flavour are the mushrooms and rosemary-scented beets. Finally, the cheese adds creaminess. The salad is wrapped and baked, allowing the flavours to come together beautifully when opened.

I love it when folks open this salad, which is so unusual, at the table; the steam and aromas escape, and the palate is set for a lovely bite.

I love Maria Elia's cookbooks, and I have them all. This one, though, is probably my favourite; the recipes are fantastic, and the flavours are creative. Maria Elia honed her skills at the world-renowned restaurants El Bulli and Arzak and has worked in the US and England. She currently does pop-ups in London. Her recipes feature unusual and unique flavour combinations from around the world.

For all recipes from this cookbook, click here.

Ingredients:

For the beets:

4 whole beetroots

A pinch of rosemary

Salt, to taste

For the mushrooms:

2 tablespoons oil or butter

8 oz. oyster mushrooms, stems cut small and the ears kept large

Salt, to taste

1/2 teaspoon pepper

1/4 teaspoon dried thyme

1/2 teaspoon chilli flakes

For the lentils:

1 cup whole red lentils or du puy lentils, soaked in 6 cups of water overnight

1/4 onion, finely diced

1 garlic clove, minced

1/2 bay leaf

Salt, to taste

For the lentils:

1/4 teaspoon ginger paste

1 garlic clove, minced

1 tablespoon rice wine vinegar

1 tablespoon Kikkoman soy sauce

Juice of 1/2-1 lime

1/2 teaspoon sugar

Salt, to taste

1/2 teaspoon pepper

2 teaspoons Dijon mustard

1 teaspoon sesame oil

4 teaspoons cilantro, minced

1/2 cup shredded mozzarella

Parchment paper

Kitchen string

Start by cooking the lentils. Drain and rinse the lentils, then add them to a pot with water, onions, garlic, a bay leaf, and salt. bring t a simmer and cook for 20-25 minutes. The lentils should be cooked through but still hold a bite. Drain.

Toss in a bowl with the ginger, garlic, vinegar, soy sauce, lime juice, sugar, salt, pepper, mustard, sesame oil and cilantro. taste for salt and a lovely acidic, earthy flavour. The lentils should be bold. Set aside.

Heat the oven to 375°F.

Cut off the stems and root tips of the beets. Sprinkle the beets with rosemary, drizzle with oil, and wrap tightly in foil. Roast for 60-75 minutes until the beets are just cooked. Check with a skewer; you should be able to pierce the beet without much resistance.

Unwrap and cool completely. Peel off the skins and cut into 1-inch cubes or wedges. Set aside.

While the beets are cooking, add the oil to a large frying pan. Add the mushroom stems and sautee on high heat for 3 minutes, until lightly coloured. Add the mushrooms, salt, pepper, and thyme, and fry until lightly golden. Remove fromthe heat and set aside to cool.

To assemble the cartouche, cut parchment paper to a square measuring 12 inches by 12 inches. In thecentre place 2 heaped tablespoons of the lentil mix. Top with 2-3 pieces of mushrooms and then 2-3 cubes of beets. Garnish with cheese generously. Fold the parchment and wrap it tightly into a packet. Using kitchen twine, tie the cartouche tightly.

To serve, bake the packet for 20 minutes. Add to a plate and serve closed, allowing your guest to open each package individually at the table.