Ethiopian Beet and Egg Salad with Berbere Dressing

Heat your oven to 200°C (400°F), toss the beet cubes with 1 tbsp olive oil and salt, and roast for 30 minutes until soft.

Place the eggs in a pot of water, bring to a boil, cook for 7 minutes, then put them in cold water and peel.

Tear the kale into small pieces and massage with a little lemon juice and black pepper for 2 minutes until soft.

Mix the remaining olive oil, berbere spice, remaining lemon juice, and honey in a small bowl until smooth.

Cook the pumpkin seeds in a dry pan for 3 minutes, stirring often, until they start to pop.

Place the kale on plates, add the roasted beets, cooked lentils, and halved eggs.

Drizzle with the berbere dressing and scatter pumpkin seeds on top.