Warm lentil salad with goat's cheese

Warm lentil salad with goat's cheese: beluga lentils, rocket, red onion and a tangy dressing with olive oil, red wine vinegar and wholegrain mustard.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 22 min
• Total time: 27 min
• Calories: 400 kcal per serving
• Protein: 24 g
• Fat: 18 g
• Carbs: 36 g

Ingredients

• 200 g beluga lentils
• 100 g soft goat's cheese
• 1 red onion
• 1 handful of rocket
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp wholegrain mustard
• Salt
• Pepper

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Rinse the beluga lentils thoroughly and cook them in water until soft but still with a little bite. Then drain well.
2. Peel the red onion and slice it finely. Wash the rocket and spin it dry.
3. For the dressing, stir together the olive oil, red wine vinegar, wholegrain mustard, salt and pepper. Taste and set aside.
4. Mix the warm beluga lentils with the red onion and the dressing. Leave for a moment so the flavours come together.
5. Carefully fold in the rocket and add the soft goat's cheese on top. Mix only lightly so the cheese stays creamy.
6. Serve the warm lentil salad with goat's cheese straight away, ideally lukewarm.

Good to know

A salad like this feels like proper food. Warm, tangy and pleasantly satisfying without feeling heavy. Just right when you want something simple that still feels special.

Swaps

Soft goat's cheese → feta (more protein, a little more calcium) | Beluga lentils → green lentils (similar fibre) | Rocket → lamb's lettuce (milder, also provides folate) | Olive oil → avocado oil (mild flavour, provides monounsaturated fats)

Allergens

Contains milk and mustard. Generally suitable for children if you go easy on the onion. During pregnancy, make sure the soft goat's cheese is pasteurised.