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Warm Lentil Salad with Pepper-grilled Goat’s Cheese & Anchovy Toasts
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 1997
The dark greeny-blue French lentilles du Puy are generally considered to have the best flavour and are well worth buying. They have recently been granted appellation d’origine contrôlée status, just like a fine wine or cheese, which means that only lentils from a particular corner of France - the area around Puy-en-Velay in the Haute Loire - are entitled to be called Puy. This decree is causing consternation among some British supermarket chains, which sell ‘Puy lentils’ that
Ingredients
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This made a great lunch time meal, although it took some time to prepare. I used anchovy paste instead of grinding the anchovies. I was unsure about adding this to the meal but the taste was not overpowering. I used local sourdough bread. I added locally produced halloumi style cheese. (Great to find cheese produced in your home town) Finally I added spinach from my vegetable box. 😊