Warm Red Lentil Salad with Goat Cheese

158

Ingredients:

• Olive Oil – 2 tblsp
• Cumin Seeds – 2 tsp
• Garlic Cloves – 2, crushed
• Fresh Root Ginger – 2 tsp, grated
• Split Red Lentils – 300 gms
• Vegetable Stock – 750 ml
• Fresh Mint – 2 tblsp, chopped
• Fresh Coriander – 2 tblsp, chopped
• Red Onions – 2, thinly sliced
• Baby Spinach Leaves – 200 gms
• Hazelnut Oil – 1 tsp
• Soft Goat’s Cheese – 150 gms
• Greek Yogurt – 4 tblsp
• Pepper as required

Method:

1. Heat half the olive oil in a large saucepan over medium heat.
2. Add the cumin seeds, garlic and ginger.
3. Cook for 2 minutes stirring constantly.
4. Stir in the lentils, then add the stock, a ladleful at a time, until it is all absorbed, stirring constantly for about 20 minutes.
5. Remove from the heat and add the herbs.
6. Heat the remaining olive oil in a frying pan over medium heat.
7. Add the onions and cook for 10 minutes or until soft and lightly browned. Keep stirring frequently.
8. Toss the spinach and the hazelnut oil in a bowl.
9. Divide between serving plates.
10. Mash the goat’s cheese with the yogurt in a small bowl and season to taste with pepper.
11. Divide the lentils between the serving plates and top with the onions and goat’s cheese mixture.