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Ingredients: * 250g Merchant Gourmet Pardina lentils
1000ml vegetable or chicken stock
Goat cheese log with rind
1 x 200g pot of SunBlush anti pasti (drained – save the oil)
2 garlic cloves sliced
Handful of chopped fresh parsley
3 shallots
1 small red chilli, chopped
1 tsp cumin
Vinaigrette:
2 tbs whole grain mustard
2 tbs balsamic vinegar
3 tablespoons red wine vinegar
2/3 cups extra virgin olive oil
Sea salt and pepper to season
HOW TO COOK IT
1. Method for the vinaigrette:
Place all the ingredients into a screw top jar and shake until everything is well combined. The vinaigrette will keep well in the fridge for up to a month.
Method for the lentil salad:
1. Bring the stock to the boil and add the lentils.
2. Simmer for 20 minutes or until tender.
3. Panfry the sliced shallots and garlic, chilli and cumin in a little oil until nicely brown.
4. Drain the lentils and add the oil from the antipasti, add the shallot mixture, antipasti and chopped parsley and mix well. Chill if preferred.
5. Slice the goat’s cheese into approx 2 inch slices leaving the rind intact and lightly grill until warm.
6. Serve the cheese on top of the lentil salad drizzled with the vinaigrette.
