Puy lentil, goats’ cheese and beetroot salad
Puy lentil, goats’ cheese and beetroot salad
Subscribe to Sainsbury's magazinePuy lentil salad with goats’ cheese, beetroot and dill vinaigrette
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
Cook the lentils up to a few hours ahead. Make the vinaigrette up to an hour ahead.
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.
Meanwhile, make the vinaigrette by whizzing the dill (including the stalks) in a blender with all the other ingredients.
Use a mandolin or a sharp knife to thinly slice the beetroot. Drain the lentils and discard the bay leaf and thyme.
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Tip
If time's tight you could always use a pouch of ready-cooked lentils instead.
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.
