Puy Lentil, Tomato and Cheese Salad

Name: Puy Lentil, Tomato and Cheese Salad
Yield: Serves 6
Ingredients: 30–45 ml/2–3 tbsp lightly toasted pine nuts, to serve; 1 bay leaf; 1 red onion, chopped; 3 hours in enough cold water to cover; 250 g/9 oz feta cheese, goat’s cheese or Caerphilly cheese, crumbled; salt and ground black pepper; chicory (Belgian endive) or frisée lettuce leaves and fresh herbs, to garnish; 30 ml/2 tbsp chopped fresh oregano or marjoram; 250 g/9 oz cherry tomatoes, halved; 200 g/7 oz/scant 1 cup Puy lentils, soaked for about; 45 ml/3 tbsp chopped fresh flat leaf parsley; 60 ml/4 tbsp extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Cheese and lentils are a natural combination, and the small blue-green Puy lentils are perfect in this salad along with chunks of crumbly feta cheese.

Ingredients

200 g/7 oz/scant 1 cup Puy lentils, soaked for about
3

Vegetarian
Gluten-free

Method

Drain the lentils and place them in a large pan. Pour in plenty of cold water and add the onion and bay leaf. Bring to the boil, boil hard for 10 minutes, then lower the heat and simmer gently for 20 minutes.
Drain the lentils, discard the bay leaf and tip them into a bowl. Add salt and pepper to taste. Toss with the olive oil. Set aside to cool, then mix with the