Warm Goats Cheese and Lentil Salad

This more filling salad is great for lunches at work, as the lentils will keep you filled up throughout the afternoon and are naturally gluten free. The other ingredients are all a mixture of superfoods, however if you don’t like goats cheese you can always substitute it for the peppered boursin or another slightly soft cheese. Plus if you don’t have the time to cook lentils from scratch, you can always just buy the pre-cooked tinned ones.

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Serves 2 (or 1 dinner & 1 lunch)

Pre-cooked lentils 10 mins prep

Uncooked lentils 30 mins prep, 40 mins cooking.

cooked or pickled beetroot

Handful of kale

pepper

olive oil

balsamic vinegar

basil to garnish.

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LENTILS UNCOOKED

(follow the instructions on the packet, but this is how I make them)

To make the lentils place approximately 2 cups of lentils into a sieve and run under cold water. Place into a saucepan, cover with cold water and allow to sit for 30 mins.

Change the water once more after they have soaked and then place on the hob. Pop the bay leaf in and a tsp of powdered stock and boil the lentils for 10 mins. Turn the temperature down, cover and simmer for 30-40 mins or until the water has pretty much gone. If you find there is still too much water after the 30-40 mins, turn the heat up higher and take the lid off. If you find that it is running out of water before the time is out, just top it up a little more.

LENTILS PRECOOKED

If you are using pre-cooked lentils, drain them from the tin, rinse in cold water and place into a microwaveable bowl. Warm up in the microwave on high for 1 minute, stir and then put them on for another minute.

KALE

Put a pan on to boil (using boiled water from the kettle) and blanche a handful of kale in the hot water. Place it into the boiling water for about 2 or 3 minutes, remove and then run under cold water to stop it from cooking anymore.

BEETROOT and GOATS CHEESE

Slice up 2 balls of beetroot and then slice the goats cheese into chunks.

SERVING

Mix the kale in with the lentils in a nice serving bowl. Add the beetroot and then the goats cheese and mix again. Drizzle with olive oil and balsamic vinegar and a generous amount of pepper, before garnishing with basil leaves. Even the simplest of food tastes better if you present it nicely!

Take to the table, wait for the cheese to melt a little and then enjoy.

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