Fabulous in five: Lentil salad with goat’s cheese and pomegranate 

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Fabulous in five: Lentil salad with goat’s cheese and pomegranate

By Annie Bell

Published: | Updated:


I love a young and creamy goat’s cheese with a meaty lentil, but feta is ever a good fall-back and provides a salty kick. Try and find the pretty marbled Puy style of lentil for this salad.

SERVES 4

130g dried puy lentils

1 heaped tbsp finely chopped shallot

75g lamb’s lettuce

150g creamy goat’s cheese, broken into 2-3 cm nibs

120g pomegranate seeds

FROM THE STORECUPBOARD

Cider vinegar, extra virgin olive oil, sea salt and black pepper

  • Bring a medium pan of water to the boil and simmer the lentils for 20-25 minutes or until just tender, then drain into a sieve and leave to cool.
  • Dress the lentils in a medium bowl with 1 tablespoon cider vinegar, 3 tablespoons of extra virgin olive oil and season with salt and pepper. Mix in the shallot.
  • Arrange half the lentils, lamb’s lettuce and goat’s cheese on a large serving dish and scatter half the pomegranate seeds over the top, then repeat.