Jerky-jerk lentil salad with goat cheese eaters

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3.4 9
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml each) Lenses
  • 250 g cherry tomatoes
  • 4 Spring onions
  • 4 TABLESPOONS Lemon juice
  • 1 TEASPOON Mustard
  • 7-10 Tbsp salt, pepper
  • 3 TABLESPOONS Oil
  • 1 branch/s Rosemary
  • 1 roll (à 200 g) [...]
  • 3 TABLESPOONS Honey
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a tray with baking paper. Drain the lenses. Wash and halve the tomatoes.

  2. 2

    Clean, wash and cut spring onions into pieces. Mix lemon juice, mustard, salt and pepper. Fold in the oil. Mix lentils, tomatoes, spring onions and vinaigrette.

  3. 3

    Wash the rosemary, pluck the needles. Cut goat cheese into 8-12 slices. Put the cheese coins on the tray. Sprinkle with honey, sprinkle with rosemary. Bake in a hot oven for about 4 minutes. Serve salad with cheese taler. Roast bread goes well with it.

Nutrition Facts

KCAL
330 kcal
CARBS
23 g
FATS
19 g
PROTEINS
14 g