Warm Lentil Salad with Goat Cheese, Beetroot and Radicchio

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • ½ tablespoon rosemary, finely chopped
  • 1x 250g pack cooked puy lentils
  • ½ a radicchio, coarsely torn
  • 2 cooked beetroot, halved and cut into wedges
  • 50g soft goats cheese, broken into large chunks
  • 50g pecans
  • 1 tablespoon parsley, roughly chopped
  • 1 tablespoon mint, roughly chopped
  • Sea salt and freshly ground black pepper

For the Dressing

  • 1 tablespoon sherry vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons extra virgin olive oil

Goats Cheese Alternatives

  • Torn mozzarella
  • Burrata
  • Crumbled vegan feta cheese

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • ½ tablespoon rosemary, finely chopped
  • 1x 250g pack cooked puy lentils
  • ½ a radicchio, coarsely torn
  • 2 cooked beetroot, halved and cut into wedges
  • 50g soft goats cheese, broken into large chunks
  • 50g pecans
  • 1 tablespoon parsley, roughly chopped
  • 1 tablespoon mint, roughly chopped
  • Sea salt and freshly ground black pepper

For the Dressing

  • 1 tablespoon sherry vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons extra virgin olive oil

Goats Cheese Alternatives

  • Torn mozzarella
  • Burrata
  • Crumbled vegan feta cheese 

Method

1. Heat the oil in a medium pan and add the crushed garlic and rosemary and gently fry until the aromatic and the garlic is just turning a light golden colour. Stir in the lentils and warm through. Season to taste.

2. Make the dressing by whisking together all the ingredients and seasoning with sea salt and freshly ground black pepper.

3. Toss the dressing, beetroot and torn raddichio leaves through the warm lentils and transfer to a serving dish.

4. Scatter over the goat cheese, pecans, parsley and mint.

Courtesy of Clodagh McKenna – @clodagh_mckenna from her new book ‘In Minutes’.