Chilli Lentil Salad with Goat’s Cheese
Main Courses
Gluten-free
Vegetarian
Preparation time: 6 minutes
4 Servings
Ingredients
200g puy lentils
1 onion, chopped
2 garlic cloves, crushed
¼ level tsp chilli flakes (or to taste)
1 tsp cumin seeds or ground cumin
200g firm goat’s cheese
Method
-
Rinse lentils, put in a pan and cover with 3 x their quantity of cold water. Do not add salt
- Bring the water to the boil and cook for approx 20-25 mins
-
Taste (they should still have a little “bite” to them) and stop cooking by draining and running cold water through the sieve. Drain well
-
Soften the onion in olive oil and add the garlic, chilli flakes and cumin seeds. Add to the lentils and mix well. Taste and adjust seasoning
-
Put into an ovenproof dish (or divide into individual ones) crumble over the goat’s cheese and bake at 200°C for 5-10 mins until cheese has melted
- Serve with crusty bread
