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

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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

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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.