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Goat's Cheese & Lentil Salad
A warm goat's cheese and lentil salad is a classic on every French bistro menu. This version is made with tender green lentils. They're cooked with pot veg, fresh thyme and bay. Then tossed with a zingy lemon dressing and topped with soft goat's cheese. A drizzle of honey and a handful of rocket provide the finishing touches.
Ingredients
- 1 red onion
- 100g carrots
- 1 celery stick
- 1 bay leaf
- A handful of thyme
- 400g tin of green lentils
- 1 lemon
- 200g soft goat's cheese
- 40g honey
- 50g rocket
Prep: 10 mins | Cook: 25 mins
Method
1. Peel and finely chop the red onion. Dice the carrots (no need to peel unless you want to). Trim the celery and dice it to match.
2. Set a pan on a medium heat. Add 1 tbsp oil, then add the diced veg. Drop the bay leaf and thyme sprigs into the pan. Season with salt and pepper. Fry, stirring often, for 8 mins or until the veg are glossy but not too browned.
3. Tip in the lentils with the liquid from their tin. Finely grate in the lemon zest. Bring up to a simmer, then turn the heat down and bubble for 10-15 mins or till the lentils are tender and the liquid has cooked off.
4. Meanwhile, squeeze the juice from half the lemon into a small bowl. Add 2 tbsp olive oil and season with salt and pepper. Whisk together to make a dressing.
5. When the lentils are ready, take them off the heat and lift out the bay leaf and thyme sprigs. Pour in the dressing. Stir to mix. Divide the rocket between 2 warm plates. Top with the lentils. Top each salad with a round of goat’s cheese. Drizzle a little honey over the goat’s cheese and serve.
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