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! Share the moment #youplateit on Instagram and Facebook and enjoy!
  • 1 Stalk of Celery
  • 1 75 Gram Pack of Rocket & Baby Spinach
  • 50 Grams of Walnuts
  • 1 Lebanese Cucumber
  • 50 Grams of Soft Goat Cheese
  • 1 400 Gram Pack of Lentils
  • 1 Small Bunch of Dill
  • 3 Radish
  • 1 Lemon
  • 1 Teaspoons of Dijon Mustard

Prepare Ingredients:

Wash the fresh produce. 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. (TIP: carefully use a mandolin if you have one). 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 TBS olive oil (extra virgin if you have it), 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 stir well to coat the salad in the dressing.

You Plate It:

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