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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Lentils
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
84 g
Goat Cheese
(Contains Milk)
56 g
Arugula and Spinach Mix
50 g
Shallot
66 g
Mini Cucumber
7 g
Chives
1 unit
Lemon
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Honey
28 g
Walnuts, chopped
(Contains Walnuts)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then thinly slice shallot. Zest, then juice lemon. Add shallots, lemon juice, honey and 2 tbsp water (dbl for 4 ppl) 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 the pot from heat. Transfer shallots, including pickling liquid, to a large bowl.
Meanwhile, thinly slice chives. Peel cucumber, if desired. Halve 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, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) 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, 3-4 min. Transfer croutons to the plate with walnuts.
Meanwhile, add chives and lemon zest to a shallow dish. Season with pepper, then stir to combine. Roll goat cheese into 6 equal-sized balls (12 balls for 4 ppl). Roll each goat cheese ball in chive mixture to coat completely.
Add croutons and arugula and spinach mix to the bowl with marinated lentils. Toss to combine. Divide salad between plates. Top with herby goat cheese and walnuts.
