One of my favorite foods in the world is cheese. I don’t think I’d ever be able to give it up and there’s nothing wrong with eating it every once in a while. Today I made a delicious Lentil and Goat’s Cheese Salad. It’s light and with the addition of the lentils it’s also filling! I got this recipe out of a Marks & Spencer’s cookbook, Easy, Healthy. Not only are they all nutritious, but like the title states, they’re all super easy and quick to create!
(yields 1 serving)
1 oz dried Puy Lentils
1 bay leaf
2 spring onions, finely chopped
1 3/4 of red pepper, diced
1 tablespoon of chopped fresh parsley
3 1/2 oz of cherry tomatoes, sliced in half
1 3/4 oz of rockets (or your preferred lettuce)
1 3/4 oz of goat’s cheese, sliced or crumbled
for the dressing
1 teaspoon of olive oil
1 teaspoon of balsamic vinegar
1/2 teaspoon of runny honey
1 garlic clove, peeled and crushed or finely chopped
Rinse the lentils and put in a medium-sized saucepan. Add the bay leaf and cover with plenty of cold water, bring to a boil then reduce the heat and simmer for 20-30 minutes or until the lentils are tender.
Drain the lentils and transfer to a bowl. Add the spring onions, red pepper, parsley and cherry tomatoes. Mix well.
To make the dressing, whisk together the oil, vinegar, honey and garlic and stir into the lentils. Serve on a bed of rockets (or your preferred lettuce), with the goat’s cheese sprinkled over.