Puy Lentil and Goat's Cheese Salad
This is a satisfying winter salad to serve as a starter for four, or light lunch for two. The onions and lentils can be incorporated into the salad while they're warm, or if you're preparing ahead of time, it's just as good served cool.
- 2 small red onions, chopped and lightly caramelised
- 1 can Puy lentils, or the equivalent dried
- a large handful Red Frills mustard (rocket/spicy salad leaf will do)
- 1 handful small tomatoes – cherry or pomodorino, halved
- 1 handful green olives (sliced in half)
- 1 pack goat's cheese – the long, crumbly type, without rind
- 1 tsp oregano
For the dressing:
- 1 tbsp balsamic vinegar
- 2 tbsp good olive oil
- a little salt/pepper/sugar to taste
- Combine the onions, lentils, salad leaves, green pepper, tomatoes and olives in a serving bowl, then add some of the dressing and toss gently.
- Roughly slice the cheese into bite-sized pieces and scatter over the salad.
- Sprinkle with oregano (and more dressing, if needed) and serve.
- words Mary Gwynn
- pictures David Merewether