I love a young and creamy goat’s cheese with a meaty lentil, but feta is ever a good fall-back and provides a salty kick. For this salad, try the lovely marbled Puy lentil.
SERVES 4
130g dried puy lentils
1 heaped tablespoon finely chopped shallot
75g lamb’s lettuce
150g creamy goat’s cheese, broken into 2-3 cm nibs
120g of pomegranate seed
FROM THE STORECUPBOARD
Sea salt, black pepper, extra virgin oil and cider vinegar
- Let the water boil in a medium saucepan. Add the lentils to the boiling water and cook for about 20-25 minutes, or until they are tender. Drain the lentils onto a sieve to let them cool.
- Mix the lentils with 3 tablespoons extra virgin olive oil, 1 tablespoon cider vinegar and 3 tablespoons salt. Season with salt. Add the shallot.
- Arrange half the lentils, lamb’s lettuce and goat’s cheese on a large serving dish and scatter half the pomegranate seeds over the top, then repeat.