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Baby Chard, Puy Lentil and Goats’ Cheese Salad

  • Feeds 2 - 3 people
  • Prep time 00h 10
  • Cook time 00h 25

This salad is perfect for a spring supper: it’s filling, full of big flavour and looks pretty on the table. You could also serve it as a side dish to roast lamb, say, or with other salads as part of a buffet. The puy lentils are a PDO product with a peppery flavour and a texture that remains firm after cooking.

  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.
  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.
  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.

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