Guest chef

Rachel Khoo

Rachel Khoo burst on to our TV screens in with The Little Paris Kitchen and quickly gained a loyal following. She is the author of the book of the same name, as well as her latest, My Little French Kitchen.

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Puy lentil, goats’ cheese and beetroot salad

  • Serves 4
  • Prep 10 mins
  • Total time 40 mins
3.5/5 rating (8 votes)
Puy lentil salad with goats’ cheese, beetroot and dill vinaigrette

step by step

  • 1Wash the lentils under cold running water, then put them into a large pan with the bay leaf, thyme and a generous pinch of salt. Cover the lentils with at least double their volume of boiling water and cook for 15-20 minutes, or until tender.
  • 2Meanwhile, make the vinaigrette by whizzing the dill (including the stalks) in a blender with all the other ingredients.
  • 3Use a mandolin or a sharp knife to thinly slice the beetroot. Drain the lentils and discard the bay leaf and thyme.
  • 4To assemble, arrange the salad leaves and beetroot slices on a platter, scatter over the lentils and crumble over the goats’ cheese. Drizzle with the vinaigrette and a little extra-virgin olive oil; finish with a sprinkling of salt and pepper and the cress.
  • If time's tight you could always use a pouch of ready-cooked lentils instead.
  • Recipe adapted from The Little Paris Kitchen by Rachel Khoo (Michael Joseph, £20). Recipe photograph by Tara Fisher

Get ahead

Cook the lentils up to a few hours ahead. Make the vinaigrette up to an hour ahead.

You will need

For the salad:

  • 200g Puy lentils
  • 1 bay leaf
  • 1 sprig of thyme
  • 1-2 cooked beetroot, peeled
  • 1-2 handfuls of baby salad leaves
  • 200g goats’ cheese
  • extra-virgin olive oil
  • 1 x 20g pack cress, picked

For the dill vinaigrette:

  • ½ bunch of dill
  • 2 tbsp sunflower oil
  • 2 tbsp white wine vinegar
  • ½ tsp salt
  • a pinch of sugar
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+ Nutritional Information