Roasted grape and lentil salad with seeded goat's cheese
Prep time: 35 minsTotal time: 
Roasted grape and lentil salad with seeded goat's cheese
Creamy goat’s cheese contrasts the crunch of 'everything bagel' seasoning in this hearty lentil salad. Enjoy leftovers for lunch the following day – simply store the goat’s cheese balls and salad separately in the fridge
Prep time: 35 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 1 x 400g pack chantenay carrots
- 3 tbsp olive oil, plus extra to grease
- 35g Just Spices Bagel Topping (or a mix of sesame seeds and poppy seeds)
- 2 x 125g logs Abergavenny goat’s cheese
- zest of ½ orange, plus 1 tbsp juice
- 250g black sable grapes
- 2 tsp balsamic vinegar
- 2 tsp wholegrain mustard
- 2 tsp runny honey
- 2 x 250g pouches Merchant Gourmet Puy Lentils
- 1 x 100g bag spinach, watercress and rocket salad
- handful snipped chives, to serve
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Scrub the carrots, trim the ends and cut in half lengthways (unless very small). Spread out on a lined baking tray, toss with 1 tablespoon of the oil and some seasoning, then roast for 25 minutes.
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Meanwhile, spread the bagel topping across a wide bowl and set aside. Put the goat’s cheese into a separate bowl, then add ½ tablespoon of the olive oil, the orange zest and some black pepper. Mash together with a fork. Take small spoonfuls of the mixture and use lightly oiled hands to roll into 20 small balls (about 12g each). Roll each ball in the bagel topping until coated all over, then transfer to a plate and chill for at least 30 minutes.
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After 25 minutes, add the grapes to the baking tray (on or off their stalks) and return to the oven for 15 minutes or until the carrots are tender and the grapes are starting to burst. For the dressing, whisk the remaining 1½ tablespoons of olive oil with the orange juice, balsamic vinegar, mustard and honey. Season to taste. Tip the lentils into a saucepan, add 50ml water, cover and warm through over a medium-low heat. Once warm, stir the dressing into the lentils and set aside to cool.
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Allow the roasted carrots and grapes to cool for about 15 minutes, then stir half through the lentils. Stir through the salad leaves, then arrange on a serving platter or divide among individual bowls. Top with the remaining carrots and grapes, then dot over the seeded goat’s cheese balls and sprinkle over the chives to serve.
