Lentil and goats' cheese salad
This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread.
Each serving provides 288 kcal, 20.5g protein, 24.5g carbohydrates (of which 1g sugars), 11g fat (of which 7g saturates), 6g fibre and 0.6g salt.
By Hattie Ellis
Ingredients
- 100g/3½oz small green lentils, such as puy
- 1 garlic clove, crushed
- ½ lemon, juice only
- 2 tbsp extra virgin olive oil
- 20g/1oz fresh basil, roughly torn
- 75g/3oz goats' cheese
- salt and freshly ground black pepper
Method
Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender.
Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season.
Crumble over the goats' cheese and scatter over the rest of the basil.
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