Goats’ cheese, pinenut and oven-roasted tomato charlotte with wilted greens and puy lentils in basil oil

The basis of this recipe was one for a goats’ cheese gateaux or terrine or some such - there are many. Having been served large lumps of goats’ cheese in various guises as the ‘vegetarian option’ on fancy menus (even as a starter, we’re sometimes expected to put away four or five ounces of protein), the objective here was to break up the texture and richness of the cheese, as well as adding extra flavours. The tomatoes and pinenuts in the charlotte do this, but it is still a very rich dish,