Lentil Salad with Crumbed Goat’s Cheese
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 22, 2017.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 22, 2017.
Your lentils should be just tender but still firm in texture. Keep goats cheese chilled until you are ready to cut it. Use a clean sharp knife for each slice.
Ingredients
Spring Puy Lentil Salad
- 100g Puy lentils
- 1 small bunch asparagus, woody ends trimmed
- ¼ red onion
- 1 tomato
- 1 courgette
- 1 pack beetroot
- ½ bag baby spinach leaves
- 3 tablespoons finely chopped mint leaves
Crumbed Goats’ Cheese
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tablespoon finely chopped thyme leaves
- 110g goats’ cheese
Dressing
- 3 tablespoons olive oil
- 3 tablespoons vinegar (e.g. red wine, white wine, cider)
- 1 clove garlic, minced
- 1 teaspoon mustard (e.g. Dijon, wholegrain)
- ½ teaspoon maple syrup or runny honey
Steps
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Bring a medium pot of salted water to the boil. Cook lentils in pot of boiling water for about 20 minutes, until just tender but still firm. Cut asparagus into 5cm-long sticks. Add asparagus to pot of lentils for the final 1 minute of cook time. Drain both and set aside. While lentils cook, prepare the crumbed goat’s cheese.
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Whisk egg in a small bowl and place panko breadcrumbs and thyme in a second bowl. Cut goat’s cheese into six 1cm rounds. Carefully dip goats’ cheese into egg then coat in breadcrumb mixture. Set aside.
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Mix all dressing ingredients together in a small bowl. Set aside.
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Thinly slice onion; dice tomato 1cm; peel courgette into long, thin ribbons; cut beetroot into thin wedges; roughly chop baby spinach. Add all to a large bowl, along with mint and cooked and drained lentils and asparagus. Toss to combine and season to taste.
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Heat a good drizzle of oil in a large fry-pan on medium heat. Cook crumbed goats’ cheese for about 1 minute each side, until golden. Toss lentil salad with dressing just before serving.
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To serve, divide spring Puy lentil salad between plates and top with crumbed goats’ cheese.
Nutritional Information
Energy |
2191 kj 524 kcal |
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Protein | 26.0g |
Carbohydrate | 45.1g |
Fat | 27.9g |