Pardina Lentil, Goats Cheese and SunBlush? salad
Cooking time: 25 minutes
Preparation time: 10 minutes
Serves: 4
Vegetarian: Yes
Ingredients:
- 250g Merchant Gourmet Pardina lentils
- 1 litre vegetable or chicken stock
- Goat cheese log with rind
- 240g pot of SunBlush® anti pasti (drained, save some of 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:
- Make 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 a week or so
- Meanwhile bring the stock to the boil and add the lentils. Simmer for 20 minutes or until tender
- In a separate pan, fry the sliced shallots, garlic, chilli and cumin in a little oil
- Drain the lentils and add the shallot mixture, antipasti chopped parsley and a couple of tale spoons of the reserved oil. Mix well and chill if preferred
- Cut the goats cheese into 2 inch slices, leaving the rind on. Grill lightly until warm
- Serve the cheese on top of the lentil salad drizzled with the vinaigrette