Warm ashed goat's cheese salad lentil

lentil-ashed


Main courses	Easy	4	35 min

Place the walnuts in a dry frying pan and cook over a medium heat for 2-3 minutes until toasted. Remove them and reserve for later...
Cook the lentils, according to pack instructions, in boiling unsalted water for about 15-20 minutes until al dente. Drain Drain and return to the pan to keep warm.
Meanwhile place the peppers on a baking sheet and place under a preheated hot grill. Cook until the skins are blackened, turning occasionally.
Place in a polythene bag until cool enough to handle, then remove the skins, chop off the tops, deseed and cut into bite sized pieces.
Heat 1tbsp of the olive oil in a frying pan and cook the onion and garlic for 3-4 minutes until softened. Remove from the heat and stir in the peppers.
Whisk together the remaining oils, vinegar and mustard and season well. Stir the onions and peppers into the lentils and pour over the dressing. Mix well.
Add the goat’s cheese and the spinach. Give everything a good gentle stir and serve immediately with the walnuts scattered over.

50g walnuts, roughly chopped
225g Le Puy green lentils
2 sweet Romano peppers
2 tbsp extra virgin olive oil
1 red onion, sliced
1 clove garlic, crushed
3 tbsp French Walnut oil
2 tbsp Balsamic Vinegar
1 tsp Waitrose English Mustard
225g baby spinach leaves
125g Ash coated French goat’s cheese such as St Chevrier Ash or Selles sur Cher, roughly chopped