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–+ servings
Year of Pulses Lentil, Walnut and Goat Cheese Salad
Amanda McInerney of www.lambsearsandhoney.com

Lentil and Goat Cheese Salad

4.67 from 3 votes
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 serves
Course: Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 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

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

Method
 

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

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