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French Lentil Salad with Grilled Goat's Cheese

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon black peppercorns

  2. 7cm piece lemon peel

  3. 1 bay leaf

  4. 4 parsley stalks

  5. 15cm square muslin

  6. 1 cup (200g) Australian blue lentils (French style green lentils often sold as blue lentils)

  7. 1 tablespoon olive oil

  8. 1 small brown onion (80g), chopped finely

  9. 1 small carrot (70g), chopped finely

  10. 1 medium bulb fennel (130g), chopped finely

  11. 1 clove garlic, chopped finely

  12. 1 teaspoon finely grated lemon zest

  13. cup (60ml) red wine vinegar

  14. 1 teaspoon Dijon mustard

  15. 1 teaspoon thyme leaves

  16. 1 teaspoon caster sugar

  17. cup 960ml) extra virgin olive oil

  18. salt and pepper

  19. 2 wheels of soft rinded goats cheese, (we used 'Edith's Woodside')

  20. cup chervil sprigs

Instructions Jump to Ingredients ↑

  1. Tie peppercorns, peel, bay leaf and stalks in muslin. Boil lentils in large pot of boiling water with this bouquet garni for about 15 minutes or until tender.

  2. Meanwhile heat oil in medium saucepan. Gently saut vegetables and garlic until softened and tender.

  3. Combine zest, vinegar, mustard, thyme, sugar, oil and salt and pepper in small bowl; whisk to combine.

  4. Drain cooked lentils. While still warm toss with dressing and warm vegetables to combine.

  5. Cut goat's cheese in half horizontally. Place under hot grill until melting and golden brown.

  6. Toss chervil through lentil mixture. Serve hot cheese on top of salad. Salad great served warm or at room temperature.

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