Step 1
Preheat the oven to 160C fan-forced (180C conventional). Line a baking tray with baking paper.
Step 2
Cut each beetroot in half, and loosely wrap in a square of aluminium foil, two halves in each. Place the parcels on the tray and roast for about 30 minutes, or until the beetroot can be easily pierced with a fork. Once cool enough to touch, cut the beetroot into wedges, peeling off the skin if you prefer.
Step 3
Bring water to a boil in a medium pot. Add the broccoli and cook for 2 minutes. Use a slotted spoon to transfer the broccoli to a plate, reserving the hot water. Add the burghul to the same pot, simmer gently for 12-14 minutes, then drain and set aside to cool.
Step 4
After removing the burghul, refill the pot with fresh water and bring it back to a boil over high heat. Add the lentils, reduce the heat to a simmer and cook until tender, about 20 minutes. Drain and set aside to cool.
Step 5
In a large bowl, add the beetroot, broccoli, burghul, lentils, currants, red onion, coriander, parsley, almonds and pine nuts and toss to combine. Drizzle over the olive oil and lemon juice and season well, tossing again.
Step 6
For the honey yoghurt, mix all the ingredients in a small bowl and season well.
Step 7
Serve the salad in bowls and dollop on the honey yoghurt. Alternatively, pile the salad into a large serving bowl and spoon the honey yoghurt into the centre.
