Wholesome and nourishing, this delicious salad is packed with fresh, good-for-you ingredients that will keep you feeling full. Lentils, a good source of iron, are warmed through with shallots and garlic before being stirred through with red wine vinegar and peppery mustard. Served with lemon and honey dressed leaves, earthy beetroot and crunchy cucumber, the dish is finished o with crumbled goat’s cheese and chopped walnuts for a quick, healthy recipe, perfect for any night of the week.
Red Wine Vinegar(ContainsSulphites)
Lambs Lettuce and Bulls Blood Mix
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Chop the lemon in half.
Heat a drizzle of oil in a small saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 3-4 mins. Stir in the garlic and cook for another 30 seconds. Stir the lentils through the shallot and garlic until piping hot, 2-3 mins, then remove the pan from the heat.
Off the heat, stir the red wine vinegar and mustard into the lentils along with the olive oil (see ingredients for amount) a pinch of salt and pepper. Set aside.
Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Roughly chop the dill (stalks and all). Roughly chop the walnuts. Chop each beetroot into 6 segments. TIP: Wear gloves when handling the beetroot to avoid staining your hands!
In a large bowl, stir together the honey, lemon juice and olive oil (see ingredients for amount) along with a pinch of salt and pepper. Add the baby leaves, cucumber and half the walnuts and toss to coat.
Gently toss half the dill through the lentils. Arrange the baby leaf salad on your plates and top with the lentils. Place the beetroot on top and crumble over the goat's cheese. Finish with the remaining walnuts and dill. Enjoy!