Lentil, Walnut and Rocket Salad with Goats Cheese & Dill
  • Prep time: 15 minutes
  • Calories: 540
This is a great quick and healthy dish for those warm summer nights. In fact, this is so fast the only cooking required is a quick pan-toasting of walnuts. It's all about making an easy dressing, slicing crisp, summer vegetables like radish and cucumber and tossing everything together in a bowl. Adding lentils provides some protein and texture - voila!
  • 1 Stalk of Celery
  • 1 75g Pack of Rocket & Baby Spinach
  • 50 g of Walnuts
  • 1 of Lebanese Cucumber
  • 50 g of Soft Goat Cheese
  • 1 400g Pack of Lentils
  • 1 Small Bunch of Dill
  • 3 of Radish
  • 1 of Lemon
  • 2 Tsp of Dijon Mustard

Prepare Ingredients:

Drain and rinse the lentils. Zest lemon and cut in half. Pick the dill leaves (discarding stems). Thinly slice the radish and cucumber into rounds. Thinly slice celery on a slight angle.

Toast Walnuts:

Add walnuts in a dry pan over medium heat. Toast, tossing, for 3-4 minutes until light golden then remove from the heat.

Make Vinaigrette:

Add mustard, 2 Tbsp olive oil, lemon zest and lemon juice (to taste) in a large bowl. Season with salt and pepper and whisk to combine.

Combine Salad:

Add the rocket and baby spinach, lentils, cucumber, celery, radish, dill (reserving some for garnish) and walnuts to the dressing in the bowl. Season with salt and pepper and toss well to coat the salad with dressing.

You Plate It:

Divide the salad among bowls and garnish with crumbled goats cheese and remaining dill to serve.