Lentil Salad With Goat Cheese, Beetroot & Radicchio
Serves 2
INGREDIENTS:
1 tablespoon olive oil
1 garlic clove, crushed
½ tablespoon rosemary, finely chopped
1x 250g pack cooked puy lentils
½ a radicchio, coarsely torn
2 cooked beetroot, halved and cut into wedges
50g soft goats cheese, broken into large chunks
50g pecans
1 tablespoon parsley, roughly chopped
1 tablespoon mint, roughly chopped
Sea salt and freshly ground black pepper
For the Dressing:
1 tablespoon sherry vinegar
1 tablespoon maple syrup
2 tablespoons extra virgin olive oil
METHOD:
1. Heat the oil in a medium pan and add the crushed garlic and rosemary and gently fry until the aromatic and the garlic is just turning a light golden colour. Stir in the lentils and warm through. Season to taste.
2. Make the dressing by whisking together all the ingredients and seasoning with sea salt and freshly ground black pepper.
3. Toss the dressing, beetroot and torn raddichio leaves through the warm lentils and transfer to a serving dish.
4. Scatter over the goat cheese, pecans, parsley and mint.
SUBSTITUTES FOR GOATS CHEESE
Torn mozzarella or burrata or crumbled vegan feta cheese would be good alternatives.
