Lentil salad with gratinated goat cheese

Name: Lentil salad with gratinated goat cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml) brown lenses; 200 g cherry tomatoes; 4 Spring onions; 7-10 Tbsp juice of 1/2 lemon; 1/2 TEASPOON Mustard; 10 g frozen parsley; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Branch rosemary; 1 (180 g) Roll of soft goat cheese (45 % fat in dry matter); 3 TABLESPOONS Honey; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml) brown lenses
200 g cherry tomatoes
4 Spring onions
7-10 Tbsp juice of 1/2 lemon
1/2 TEASPOON Mustard
10 g frozen parsley
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Branch rosemary
1 (180 g) Roll of soft goat cheese (45 % fat in dry matter)
3 TABLESPOONS Honey
baking paper

Directions

1
Drain the lentils well in a sieve. Wash the tomatoes, grate them dry and cut in half. Clean and wash spring onions and cut them into diagonal pieces about 1.5 cm long. For the vinaigrette, mix lemon juice, mustard and parsley.
2
Fold in olive oil bit by bit. Season to taste with salt and pepper. Mix lentils, tomatoes, spring onions and vinaigrette. Allow to infuse
3
Wash the rosemary and shake dry. Strip needles from the stems and chop finely, except for a few needles for garnishing. Cut goat's cheese into 12 slices. Place the goat's cheese taler on a baking tray lined with baking paper. Sprinkle with honey. Sprinkle with rosemary.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 4 minutes. Arrange lentil salad on 4 plates. Spread 3 goat cheese taler on each plate. Garnish with rosemary. Roasted flat bread tastes good with it