Baby Chard, Puy Lentil and Goats’ Cheese Salad

Name: Baby Chard, Puy Lentil and Goats’ Cheese Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 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; 125g puy lentils

Author:

Drogo

Servings

2 - 3

Prep Time

00:10 minutes

Cook Time

00:25 minutes

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.

Ingredients

Baby Chard, Puy Lentil and Goats’ Cheese Salad

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Directions

Method

Step 1, 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.
Step 2, 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.
Step 3, 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.