Lentil and Goat Cheese Salad
with Herbs and Walnuts
Satisfying and sophisticated, this vegetarian salad makes a superb supper. Marinated lentils provide a hearty base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Lentils, canned
(May contain Triticale, Wheat)
1 cup
Goat Cheese
(Contains Milk)
1 unit
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit
Shallot
1 unit
Mini Cucumber
7 g
Parsley
1 unit
Lemon
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 unit
Honey
28 g
Walnuts, chopped
(Contains Walnuts)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then thinly slice shallot.
- Zest, then juice lemon.
- Add shallots, lemon juice, honey, 3/4 tsp (1 1/2 tsp) garlic salt and 1 tbsp (2 tbsp) water to a small pot.
- 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.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Cut ciabatta into 1/2-inch pieces.
- Using a strainer, drain and rinse lentils.
- Add mustard, lemon zest and 1 1/2 tbsp (3 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine.
- Add lentils and cucumbers, 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.
