Using pre-cooked lentils means this salad is ready in just 30 minutes, making it a great midweek meal option. Topped with goat's cheese and dressed in a honey and vinegar dressing, with tomatoes and olives, this hearty salad will soon become a firm favourite.
If you wanted to serve with extra protein, then griddled chicken thighs or BBQ'dsausages would work well with this salad.
x 250g bags cooked Puy lentils, we used Merchant Gourmet
40g
sundried tomatoes, chopped
40g
Peppadew peppers, chopped
75g
pitted green olives, roughly chopped
125g
cherry tomatoes, halved or quartered
Large handful parsley, roughly chopped
2
x 100g goat’s cheese rounds, we used Capricorn
40g
walnuts, roughly chopped
For the dressing
2Tbsp.
extra virgin olive oil, or use the oil from the sundried tomato jar
2Tbsp.
red wine vinegar
1Tbsp.
runny honey
1Tbsp.
Dijon mustard
Directions
Step 1Preheat grill to high. For the salad, heat a large, shallow casserole dish or oven-proof frying pan (see GH Tip) over medium heat and fry the lardons for 5min, or until golden. Add the lentils and turn to coat in the oil and heat through.
Step 2Meanwhile, in a small bowl mix all the dressing ingredients with some seasoning. Add the sundried tomatoes, Peppadew peppers, olives, cherry tomatoes and dressing to the dish/pan and bubble for a few sec. Remove pan from heat and mix through most of the parsley.
Step 3Slice the goat’s cheese rounds in 1/2 through their depth and place on top of the lentils. Grill for 5min, or until bubbling and golden. Scatter over the walnuts and remaining parsley. Serve.
GH Tip
If you don’t have an ovenproof frying pan, transfer the salad at the end of step 2 to an ovenproof serving dish.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).