Lentil, Goat's Cheese & Toasted Walnuts Salad

This recipe is doing the rounds. About a week ago it appeared on Good Housekeeping on line. I then thought  "hmm, Janice is coming for diner, she loves lentils, there is a bit a goat cheese in the fridge and this recipe looks easy, just the ticket"

The difficult part was to protect the goat cheese from being eaten, I considered labelling it "precious, do not touch" like other food bloggers do when they need to keep something for a photo or a dish but that  is the the house style and does not sound too friendly, so I took my chances and the cheese remained

Then the recipe appeared on twitter, Merchant Gourmet were reminding us that not only they can help with Christmas & chestnuts but they are here too when we are dreaming of salads but the weather is blooming too cold for a spring spread.

Now I would like you to pay attention to the sauce, the honey complements nicely the flavour of this salad but does not give it a sickly sweet taste really a nice combination, the original includes baby beetroots but we don't do betroots in this dwelling. In case you do just add 2 balls cooked baby beetroots but not the kind in vinegar sliced into matchstick.

Bon appetit.

Lentil, Goat's Cheese & Toasted Walnuts Salad


  • 3tbsp olive oil
  • 1tbsp white wine vinegar
  • 1tsp dijon mustard
  • 1tsp clear honey
  • 250g cooked Lentils
  • 2 x 110g bags mixed herb salad leaves
  • 150g (5oz) soft goat's cheese, crumbled
  • 50g (2oz) hazelnuts, toasted and roughly chopped

 1 First, make the dressing: put the oil, vinegar, mustard and honey into a small bowl. Season and whisk together.

2 Put the lentils, and salad leaves into a large bowl. Drizzle with the dressing and toss well. Divide among four plates, then scatter with the goat's cheese and hazelnuts to serve. 


Sarah, Maison Cupcake said...

Lovely to see you at the weekend Solange, even if the food wasn't so great! I like a lentil salad, there's similar one in the first Ottolenghi book which isn't especially pretty but tastes fabulous with stilton and balsamic vinegar.

Solange Berchemin of Pebble Soup said...

same here, I thought I had the Ottolenghi book but I have ramaged on the Kitchen bookshelve and can't spot it. It is a case of too many books spoil the cook.



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