Goats’ Cheese and Lentil Salad
Goats’ Cheese and Lentil Salad



  • 100g small green lentils
  • 1 crushed garlic clove
  • ½ lemon, juice only
  • 2 tbsp olive oil
  • 20g torn basil
  • 75g goats’ cheese
  • Salt and pepper
  • Place the lentils in a small saucepan, and cover with water by about 5cm. Add the garlic, bring it up to the boil, then simmer for about 20 minutes or until tender. Drain well, and tip into a bowl.
  • Stir in a good squeeze of lemon, some olive oil, and about ¾ of the torn basil, and season. Crumble over the goats’ cheese, scatter with more basil, and serve warm.
25 mins
2 serving

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