French Lentil & Roasted Veg Salad with Goat’s Cheese

Serves 4

Time 55 minutes

Ingredients

For the Salad

1 cup French (Puy) lentils, rinsed

3 medium carrots, cut into batons

2 medium beetroots, cut into wedges

2 tbsp extra virgin olive oil

2 cups rocket

½ cup walnuts, toasted and roughly chopped

100g goat’s cheese, crumbled

Sea salt & cracked black pepper

For the Dijon–EVOO dressing

2 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 tbsp sherry vinegar

1 tsp finely chopped shallot

Salt & pepper, to taste

Method

Place lentils in a saucepan and cover with cold water. Bring to the boil, then reduce heat and simmer for 20–25 minutes, until tender but still holding shape. Drain well and set aside to cool slightly.

Preheat oven to 200°C (fan 180°C). Toss carrots and beetroot separately in EVOO, season with salt and pepper. Roast for 25–30 minutes, turning once, until golden and tender.

Whisk together EVOO, Dijon, honey, vinegar, shallot (if using), salt and pepper until smooth and emulsified.

In a large bowl, combine warm lentils with the roasted vegetables. Drizzle over most of the dressing and toss gently to coat.

Arrange rocket on a serving platter. Spoon over the lentil and veg mixture. Scatter with walnuts and crumbled goat’s cheese. Drizzle with the remaining dressing and a final touch of EVOO.