Yesterday I had the pleasure of attending a homemade cheese party. A party, with cheese? How could I possibly say no! The very talented Nic Cooks makes her own cheese and generously invited a few food bloggers over for ‘cheesepalooza’, an afternoon to enjoy her delicious creations.
One of the cheeses Nic made is creamy goats cheese and I was lucky enough to be sent home with some. So I had the perfect ingredient for creating a tasty Sunday lunch. And with homemade rocket pesto in the fridge, I knew exactly what to make.
I’m often cautious when ordering a salad as they can leave you wanting a little something else to fill your tummy. I was so impressed by a hearty dish I had for lunch at The Baron recently that I ate every morsel of it AND I wasn’t hungry afterwards. Hooray! The Baron’s dish used basil pesto and labneh. I’ve recreated my own version to share with you.
Having not used Puy lentils before, I referred to my new favourite book River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall for instructions on how to cook them.
Lentil and goats cheese salad
1 cup Puy lentils
2 tsp Moroccan seasoning
Baby roma tomatoes
- Add lentils to a saucepan with plenty of water. Bring to the boil and simmer for 1 minute, then drain. Return lentils to the saucepan and cover with water and stir through Moroccan seasoning.
- Bring lentils to a gentle simmer, cover and cook for 30 minutes, until tender but not mushy.
- Quarter or halve the tomatoes into bite size pieces. In a large bowl scatter the salad mix and tomatoes.
- Generously drizzle with pesto and sprinkle with small pieces of goats cheese.
It may not be the most attractive salad but it sure tastes good! What’s your favourite hearty salad?