Lentil Salad with Goat’s Cheese and Beetroot
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Lentil Salad with Goat’s Cheese and Beetroot

Lentil Salad with Goat’s Cheese and Beetroot

Ingredients

Method

  • 175g beetroot, washed
  • 2 tbsp olive oil
  • 1 chopped shallot
  • 1 chopped garlic clove
  • 100g puy lentils
  • 1 thyme sprig
  • Small bunch of parsley, chopped
  • 1 pear, cored and sliced
  • 100g goat’s cheese log, sliced horizontally
  • 2 handfuls of rocket leaves
  • 2 walnuts, chopped
  • For the Dressing
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • Preheat the oven to 190C. Pop the beetroot on a baking tray and roast until very tender. When cool enough to handful, peel off the skin and cut into wedges.
  • Heat the oil in a pan and sweat the shallot and garlic until softened. Add 300ml water, the lentils, thyme, ½ tsp salt and pepper, and simmer for 20 mins or so - you want the liquid absorbed and the lentils tender. Add the parsley.
  • Preheat the grill. Grill the cheese on one side and combine the oils and vinegar for the dressing. Put the lentils in a serving dish and top with rocket leaves. Nestle in the beetroot and pear slices, then top with the grilled goat’s cheese and a good drizzle of the dressing. Sprinkle with walnuts and serve immediately.
35 mins
2 serving

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