Warm Lentil Salad with Walnuts and Goats' Cheese

– How to Cheat

Serves 2 as a main course or 4 as a starter

Ingredients

1 x 410 g tin cooked green lentils
11/2 oz (40 g) walnuts
4 oz (110 g) firm goats' cheese
1 tablespoon extra virgin olive oil
1 small red onion
1 fat clove garlic
1 heaped teaspoon fresh thyme leaves
1 x 50 g pack rocket leaves
salt and freshly milled black pepper

For the dressing:

1 fat clove garlic, peeled
1 teaspoon salt
1 rounded teaspoon powdered mustard
2 tablespoons balsamic vinegar
2 tablespoons walnut oil
3 tablespoons extra virgin olive oil
freshly milled black pepper

 

First chop the walnuts. Then heat the oil in a medium saucepan and when it's hot, lightly fry the walnuts for about 1 minute. Meanwhile, peel and chop the onion and peel and crush the garlic. Then remove the walnuts with a draining spoon to a plate.

Now add the onion and garlic to the pan and let these cook and soften for about 5 minutes. Drain the lentils and chop the thyme. Next, take the pan off the heat, add the lentils and thyme to the pan and toss everything together.

For the dressing, use a pestle and mortar and crush the garlic with the salt until it's creamy, then add the mustard and work that into the garlic paste. After that, whisk in the balsamic vinegar, followed by the oils. Then season well with freshly milled black pepper.

Pour the dressing into the bowl and give everything a good toss and stir, then crumble the goats' cheese all over and add the rocket leaves, torn in half. Give everything one more toss and stir, and serve straight away with the walnuts scattered over.

How to Cheat Hero Ingredient:

• 1 x 410 g tin cooked green lentils

This recipe first appeared in You magazine.

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