Gluten-free warm lentil salad with goat's cheese and walnuts

Gluten-free warm lentil salad with goat's cheese and walnuts: a hearty recipe with beluga lentils, rocket, carrot and a tangy honey mustard dressing.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 25 min
• Total time: 30 min
• Calories: 440 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 34 g

Ingredients

• 150 g beluga lentils
• 100 g goat's cheese (log)
• 50 g walnuts
• 1 red onion
• 1 carrot
• 2 handfuls of rocket
• 2 tbsp olive oil
• 1 tbsp mustard (medium-hot)
• 1 tbsp honey
• 1 tbsp red wine vinegar
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Rinse the beluga lentils thoroughly and cook them in plenty of unsalted water until al dente. Then drain and let the steam escape briefly.
2. Meanwhile, finely dice the carrot, slice the red onion into thin rings and roughly chop the walnuts.
3. Toast the walnuts in a dry frying pan over a medium heat until fragrant. Then take them out.
4. For the dressing, stir the olive oil, mustard, honey, red wine vinegar, salt and pepper until smooth.
5. Mix the warm lentils with the carrot, red onion and rocket in a bowl. Pour over the dressing and toss everything gently.
6. To serve, arrange the salad on plates, scatter the goat's cheese over it and finish with the toasted walnuts.

Good to know

A salad like this feels like a proper meal: warm, tangy and satisfying. I especially like how freshness and depth come together here.

Swaps

Goat's cheese → sheep's milk feta (similar protein content, often stronger in flavour); walnuts → pecans (milder, also with unsaturated fats); honey → date paste (unrefined sweetness, plus a little fibre); red wine vinegar → cider vinegar (fruitier, with slightly milder acidity)

Allergens

Contains milk, walnuts and, depending on the mustard, mustard as an allergen; generally suitable for children if the onion and mustard are used sparingly. During pregnancy, use pasteurised goat's cheese without a white rind (rinded logs only cooked until steaming hot), never raw-milk cheese.