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French-Inspired Lentil Salad
with Herby Goat Cheese and Walnuts
Satisfying and sophisticated, this vegetarian salad makes a superb supper! Marinated lentils provide a hearty salad base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping.
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Arugula and spinach mix (arugula, spinach) • Shallot • Walnuts • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Celery • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Lentils, canned
(May contain Gluten, Wheat)
1 cup
Goat Cheese
(Contains Milk)
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
3 unit(s)
Celery
7 g
Parsley
1 unit(s)
Lemon
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Honey
28 g
Walnuts, chopped
(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then thinly slice shallot.
- Zest, then juice lemon.
- Add shallots, lemon juice, honey and 1 tbsp (2 tbsp) water to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
- Meanwhile, finely chop parsley.
- Thinly slice celery crosswise.
- Cut ciabatta into 1/2-inch pieces.
- Using a strainer, drain and rinse lentils.
- Add mustard, lemon zest, half the garlic salt and 1 tbsp (2 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine.
- Add lentils and celery, then toss to combine.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn.)
- Transfer to a plate.
- Reheat the same pan over medium.
- When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min.
- Transfer croutons to the plate with walnuts.
- Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine.
- Divide salad between plates. Top with goat cheese, parsley and toasted walnuts.
