Baby Chard, Puy Lentil and Goats’ Cheese Salad

Name: Baby Chard, Puy Lentil and Goats’ Cheese Salad
Yield: 2 - 3
Ingredients: 400ml chicken stock; 30g red micro chard; 125g goats' cheese; 1 clove garlic crushed or grated; 3 tablespoons olive oil; 3 tablespoons red wine vinegar; 1 tablespoon chives finely chopped; 125g puy lentils

Drogo

Servings

2 - 3

This vibrant baby chard, Puy lentil and goats' cheese salad recipe is perfect for a spring supper, combining peppery Puy lentils, tender baby chard and creamy goat's cheese for a dish that is both satisfying and full of flavour. This colourful goats' cheese salad looks beautiful on the table and works equally well as a light main course or served alongside roast lamb as part of a seasonal feast. Renowned for their distinctive nutty, peppery flavour and firm texture, Puy lentils are a PDO-protected ingredient that hold their shape beautifully after cooking, making them the ideal base for this fresh and hearty salad.

Ingredients

Baby Chard, Puy Lentil and Goats’ Cheese Salad

400ml chicken stock
30g red micro chard
125g goats' cheese
1 clove garlic crushed or grated
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon chives finely chopped
125g puy lentils

Directions

Method

Step 1, Cook the lentils in the stock for 20-25 minutes until tender but still firm. Drain any excess liquid and allow to cool a little.
Step 2, Combine the Dijon mustard, garlic, red wine vinegar, olive oil and some salt and pepper in a clean jar or bowl and shake or whisk to combine.
Step 3, Combine the lentils with half the chard and a splash of the dressing and heap onto a serving plate. Top with the remaining chard, the goats’ cheese and the chives. Drizzle over some extra dressing, and serve.