Goat’s Cheese & Lentil Salad

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“Lentils are friendly – the Miss Congeniality of the bean world.”
Laurie Colwin, American Writer, 1944 – 1992

Goat’s Cheese & Lentil Salad

Serves 8
225g (8oz) Puy lentils * 1 bay leaf * 1 tsp red wine vinegar * 2 garlic cloves, peeled and left whole * ½ tsp caster sugar * 1.1 litres (2 pints) cold water * 1 large red onion, finely chopped * 55g (2oz) sun-dried tomatoes in oil, drained and chopped * 1 tbsp balsamic vinegar * 4 tbsp olive oil * 3 tbsp fresh flat leaf parsley, chopped * 115g (4oz) goat’s cheese, cubed * salt & freshly ground black pepper

Put the lentils, bay leaf, vinegar, garlic clove and sugar with a little salt and pepper. Cover with cold water. Bring to the boil and leave to simmer for 25 minutes until tender but holding their shape. Drain the lentils, discarding the bay leaf and put the garlic cloves to one side. Tip into a mixing bowl and leave to cool completely in the fridge. Chop up the remaining garlic clove and stir into the lentils. Add the red onion, sun-dried tomatoes, balsamic vinegar, oil and parsley, giving a good mix. Add in the goat’s cheese and stir gently. Grind on some salt and pepper, cover, then chill for 2 hours before serving.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.

£15

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