Method

• 1.
  Preheat oven to 220°C. Place beetroot in a small baking dish and drizzle with 1 tablespoon oil. Season, then cover with foil. Roast for 40-45 minutes until tender.

• 2.
  Remove from the oven and allow to cool.
• 3.
  Once cool enough to handle, peel the beetroot and cut into wedges. Set aside.
• 4.
  Reduce oven to 170°C. Bake bread on a large baking tray for 10-12 minutes until crisp. Cool, then roughly break into pieces.
• 5.
  Meanwhile, place lentils and 1 1/2 cups (375ml) water in a saucepan and bring to the boil. Reduce heat to low, then simmer for 15 minutes or until tender. Drain.
• 6.
  Place warm lentils, red onion, lemon juice and remaining 1 tablespoon olive oil in a bowl. Season, then stir to combine.
• 7.
  Stir parsley, mint and celery through the lentils. Divide among plates, then top with beetroot wedges and pieces of toasted Lebanese bread. Spoon over some labne, then sprinkle with a little sumac. Drizzle with extra virgin olive oil and serve.