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Lentil, Walnut and Goat Cheese Salad for the Year of Pulses 2016

22/01/2016 | By

Celebrate the Year of Pulses 2016 with my fast, fresh & fab Lentil, Walnut and Goat Cheese Salad recipe.

Delicious lentil, walnut and goat cheese salad

The nasty, hot weather continues here in South Australia, challenging any plans I might have had to bake or cook all but the simplest meals – with salads high on the agenda. I was extra happy with this Lentil, Walnut and Goats Cheese Salad that I knocked up the other day. It answered all my requirements for a fast, fresh and very tasty meal and had the added bonus of making me feel just a little pious for being so healthy.

As it happens, the 68th UN General Assembly declared 2016 the International Year of Pulses – a move aimed to raise public awareness of the nutritional benefits of pulses, their sustainability and the role they play in food security and nutrition.

Pulses "CSIRO ScienceImage 3224 Pulses and legumes" by CSIRO. Licensed under CC BY 3.0 via Wikimedia Commons - https://commons.wikimedia.org/wiki/File:CSIRO_ScienceImage_3224_Pulses_and_legumes.jpg#/media/File:CSIRO_ScienceImage_3224_Pulses_and_legumes.jpg

“CSIRO ScienceImage 3224 Pulses and legumes” by CSIRO.

Pulses (an annual, leguminous crop which includes lentils, beans, peas and chick peas) are a significant Australian success story. We have the climatic diversity to grow a broad range of this valuable and sustainable crop and Australia is one of the world’s largest exporters of pulses.

Pulses are a vital source of plant-based proteins and amino acids and are high in dietary fibre, have a low glycaemic index, contain antioxidants, are gluten-free and are enormously versatile to cook with. There’s not much you can’t do with them – from simple hummous made from chick peas, to delicious brownies made from black beans, putting them in any and all casseroles, tagines, stews, soups and salads or even using the liquid from cans of chick peas (called aquafaba) as an egg substitute in baking.

Fortunately, I have a good supply of Adelaide chef Simon Bryant’s excellent range of Dirty Inc. chick peas and lentils on hand – the perfect way to increase the nutritional density of any dish. Dirty’s range includes baby red lentils, Kabuli chick peas, red nugget lentils, baby blue lentils, aquadulce broad beans, Bengal gold channa dal and red massor dal – all sustainably produced and most of single origin and traceable.

Year of Pulses Lentil, Walnut and Goat Cheese Salad

For my Lentil Salad I used the Dirty Inc. baby blue lentils – a French puy-style lentil – and Woodside Cheese Wrights goat chevre. The blue lentils generally need to be soaked overnight (I forgot, so soaked them for 6 hours during the day which was fine). If you do forget to soak them and run out of time, just add extra water when cooking and cook for a little longer.

Year of Pulses Lentil, Walnut and Goat Cheese Salad
Print Recipe
4.67 from 3 votes

Lentil and Goat Cheese Salad

Soak the lentils for at least 5 hours. If you run out of time to do this, then add extra water when cooking and cook for a little longer. Do toast the walnuts - it's worth a little extra effort for the big boost in flavour. You can make this a few hours beforehand and leave, covered in the fridge until required - don't add the dressing until ready to serve.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Lentils
Servings: 4 serves
Author: Amanda McInerney of www.lambsearsandhoney.com


  • 1 cup cooked baby blue lentils
  • 2 celery sticks chopped
  • 1/2 Telegraph cucumber chopped
  • 3 spring onions finely chopped
  • 1/2 large red capsicum finely chopped
  • 1/2 cup semi-dried tomatoes chopped
  • 1 cup fresh mint finely chopped
  • 1/2 cup toasted walnuts roughly chopped
  • 100 gms soft goat cheese

  • 4 Tbsp EVO
  • 2 Tbsp pomegranate molasses
  • juice of 1/2 lemon
  • salt and pepper


  • Combine all salad ingredients, except the cheese and nuts, in serving bowl and toss together.
  • Whisk dressing ingredients together and pour over, tossing through immediately before serving.
  • Add the cheese and nuts and toss gently.
  • Season to taste.


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  1. Flore @ TheFloShow.com

    My mum used to make this salad back in France. It was fresh, crunchy and nourishing 🙂

  2. Gerlinde

    4 stars
    I enjoy lentil salad and what a fabulous idea to add pomegranate vinegar to the dressing.

  3. Gerlinde

    5 stars
    I meant to give this recipe 5 stars and not 4. I’m sorry about that!

  4. Nagi@RecipeTinEats

    5 stars
    The salad looks great, Amanda! This is absolutely the perfect salad for the Year of Pulses 2016. Oh, and I love goat cheese!

  5. Hotly Spiced

    That salad looks really good, Amanda. I didn’t know it was the year of pulses. Regarding your weather, I just heard a Youth Pastor was killed by lightening in the Adelaide Hills. You never imagine anyone dying from a lightening strike xx

  6. Lorraine @ Not Quite Nigella

    I didn’t know that it was the year of the pulse but we do love them. I hope you get a cool change and a bit of relief soon!

  7. Anna @ shenANNAgans

    Delicious salad Amanda! 🙂 I am trying to train my household to enjoy lentils, me thinks this one might be a winner, anything with goats cheese and pomegranate molasses guarantees maximum enjoyment.