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Puy lentil, goats’ cheese and beetroot salad
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Tara Fisher
Puy lentil, goats’ cheese and beetroot salad
Recipe by Rachel Khoo
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
422Kcal
Fat
25gr
Saturates
11gr
Carbs
26gr
Sugars
4gr
Fibre
7gr
Protein
23gr
Salt
1.4gr
Rachel Khoo
Rachel Khoo burst on to our TV screens in 2012 with The Little Paris Kitchen and quickly gained a loyal following. Several TV shows later, she has also published a number of cookbooks.
Rachel Khoo
Rachel Khoo burst on to our TV screens in 2012 with The Little Paris Kitchen and quickly gained a loyal following. Several TV shows later, she has also published a number of cookbooks.
Ingredients
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
Step by step
Get ahead
Cook the lentils up to a few hours ahead. Make the vinaigrette up to an hour ahead.
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Wash 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.
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Meanwhile, make the vinaigrette by whizzing the dill (including the stalks) in a blender with all the other ingredients.
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Use a mandolin or a sharp knife to thinly slice the beetroot. Drain the lentils and discard the bay leaf and thyme.
TipIf time's tight you could always use a pouch of ready-cooked lentils instead.
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To 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.