Lentil salad with gratinated goat cheese

Name: Lentil salad with gratinated goat cheese
Yield: 4
Ingredients: 300 g Cardinal lenses; 250 g cherry tomatoes; 4 Spring onions; 4 Stem(s) Parsley; 7-10 Tbsp Juice from 1⁄2 Lemon; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 1 sprig of rosemary; 1 (180 g) Roll of soft goat cheese; 2-3 TABLESPOONS liquid honey; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

300 g Cardinal lenses
250 g cherry tomatoes
4 Spring onions
4 Stem(s) Parsley
7-10 Tbsp Juice from 1⁄2 Lemon
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
1 sprig of rosemary
1 (180 g) Roll of soft goat cheese
2-3 TABLESPOONS liquid honey
baking paper

Directions

1
For the lentil salad, rinse the lentils and cook them covered in approx. 1 l water for approx. 30 minutes. Drain well and let cool off. Wash and halve the tomatoes. Clean and wash spring onions and cut into diagonal pieces.
2
Wash and chop the parsley. Mix lemon juice, mustard and parsley. Season with salt and pepper. Fold in the oil. Mix lentils, tomatoes, spring onions and vinaigrette. Leave to stand for about 30 minutes.
3
For the goat cheese, wash the rosemary, remove the needles and chop finely. Cut the goat cheese into 12 slices and place them on a baking tray lined with baking paper. Drizzle with honey and sprinkle with rosemary.
4
Gratinate in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 5-10 minutes. Arrange lentil salad on four plates. Place 3 goat cheese taler on each plate. Roasted flatbread tastes good with it.