Goat’s cheese, broad bean, lemon and lentil salad
Use pre-cooked lentils, frozen broad beans and jarred red peppers make this herby goat’s cheese salad for quick midweek meal.
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Ingredients
- 200g frozen broad beans
- 250g pack Merchant Gourmet Ready to Eat Puy Lentils (from Sainsbury’s and Waitrose)
- 3-4 spring onions, sliced diagonally
- 75g Peppadew Piquante peppers, halved (from Tesco, Waitrose, Sainsbury’s), or similar
- Handful each of fresh mint and basil, finely chopped, plus extra to serve
- Finely pared zest of 1 lemon, juice of ½
- 3 tbsp extra-virgin olive oil
- 150g Sainsbury’s soft goat’s cheese, or similar
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Method
- Plunge the broad beans into boiling salted water and simmer for 1-2 minutes only. Drain and refresh in cold water, then, once cool, pop each bean out of its skin and put in a serving bowl (discard skins). Tip the lentils into the bowl and stir through the spring onions, peppers and herbs.
- In a separate bowl, whisk the lemon zest and juice together with the olive oil and good pinch of seasoning. Toss three-quarters of this dressing through the lentil salad until mixed through. Top with dollops of the goat’s cheese, then finish with more herbs and the remaining dressing drizzled over.
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