Puy Lentil, Goat’s Cheese and Sun Dried tomato Salad
The flavours and textures in this recipe all work really well together. The Puy Lentils also look great on your plate.
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Serves 4
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30 Minutes
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2 pans
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Beginner
Suitable for vegetarians
Ingredients
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- Goat cheese log with rind
- 240g Merchant Gourmet Sun-dried tomatoes in oil, sliced
- 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
Instructions
1.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
2.In a pan, fry the sliced shallots, garlic, chilli and cumin in a little oil
3.Add the Simply Cooked Puy Lentils and heat through
4.Add the sliced sun dried tomatoes, chopped parsley and a couple of table spoons of the reserved oil. Mix well and chill if preferred
5.Cut the goats cheese into 2 inch slices, leaving the rind on. Grill lightly until warm
6.Serve the cheese on top of the lentil salad drizzled with the vinaigrette
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