Baby Chard, Puy Lentil and Goats’ Cheese Salad
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Feeds 2 - 3 people 
Prep time 10m
Cook time 25m
Description
This salad is perfect for a spring supper: it’s filling, full of big flavour and looks pretty on the table. You could also serve it as a side dish to roast lamb, say, or with other salads as part of a buffet. The puy lentils are a PDO product with a peppery flavour and a texture that remains firm after cooking.
- 125g puy lentils
- 400ml chicken stock
- 30g red micro chard
- 125g goats' cheese
- 1 clove garlic, crushed or grated
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon chives, finely chopped
- Cook the lentils in the stock for 20-25 minutes until tender but still firm. Drain any excess liquid and allow to cool a little.
- Combine the Dijon mustard, garlic, red wine vinegar, olive oil and some salt and pepper in a clean jar or bowl and shake or whisk to combine.
- Combine the lentils with half the chard and a splash of the dressing and heap onto a serving plate. Top with the remaining chard, the goats’ cheese and the chives. Drizzle over some extra dressing, and serve.
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