Fresh, fruity and spicy: a light, summery salad with a sophisticated interplay of flavours
A lentil salad with strawberries, creamy goat’s cheese and savoury rocket brings a springtime lightness to the plate. The combination of fruity sweetness, subtle acidity and mild creaminess harmonises perfectly with the nutty flavour of the lentils. Rounded off with a honey-balsamic vinaigrette, the result is an elegant salad that will delight both on its own and as a starter – ideal for warm days.
Ideal wine accompaniment: Schiava/Vernatsch DOC (South Tyrol, Italy)
Schiava – also known as Vernatsch in South Tyrol – is an elegant, fresh red wine with a ruby red colour, delicate structure and fine fruit aromas. Its subtle acidity and light floral notes harmonise wonderfully with the fruitiness of the strawberries and the spiciness of the goat’s cheese. The light texture and low tannin content allow the delicate flavours of the salad to unfold, while the lively nature of the wine perfectly emphasises the herbs and balsamic vinaigrette. Served chilled, this red wine is the ideal spring companion.
Other suitable wines for this dish
1st Gamay AOC (Beaujolais-Villages, France)
A fresh, slightly chilled Gamay from Beaujolais brings fruit and finesse into play. With aromas of redcurrants, raspberries and a hint of violets, it emphasises both the sweet strawberries and the fine spiciness of the goat’s cheese. Its gentle tannins and fresh acidity make it a versatile companion.
2. Pinot Noir AOC (Alsace, France)
A delicate Pinot Noir from Alsace with light cherry notes, herbal elegance and moderate acidity. The fine texture goes perfectly with the creamy component of the cheese and the freshness of the rocket. A subtle accompaniment that does not overpower the dish.
3. Zweigelt QbA (Lower Austria, Austria)
The fruity character of the Zweigelt with cherry, plum and herbal notes ideally complements the components of the salad. Its round structure balances out the acidity of the vinaigrette, while its flavour corresponds with the lentils. An insider tip for spring when served slightly chilled.
4. Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
This deep red rosé wine combines freshness and structure. With flavours of sour cherry, red berries and almonds, it goes perfectly with strawberries and goat’s cheese. Its intense colour and aromatic depth give the pairing a Mediterranean touch.
5th Trollinger QbA (Württemberg, Germany)
A slightly chilled Trollinger with fruit, floral notes and subtle tannins is a regional classic to accompany a salad. The fine structure moulds itself to the goat’s cheese, while the sweetness and acidity of the strawberries are charmingly picked up.
The recipe:
Lentil salad with goat’s cheese, strawberries & rocket
Cooking utensils
- 1 Cooking pot
- 1 Sieve
- 1 Bowl
- 1 Chopping board
- 1 Knife
Ingredients
For the salad:
- 100 g Beluga lentils
- 6 -8 Strawberries
- 100 g Goat’s cream cheese or goat’s cheese roll
- 1 Handful of rocket
- 1 Tbsp walnuts chopped (optional)
For the dressing:
- 2 Tbsp olive oil
- 1 Tbsp Balsamico di Modena
- 1 teaspoon honey or maple syrup vegan
- 1 teaspoon Dijon mustard
- Salt & black pepper
- Optional: ½ tsp lemon juice for freshness
Preparation
Cook the lentils:
- Rinse the lentils in a sieve.
- Cook in lightly salted water for about 20 minutes, drain and leave to cool.
Mix the dressing:
- Mix the olive oil, balsamic vinegar, honey, mustard and lemon juice in a small bowl.
- Season to taste with salt and pepper.
Put together a salad:
- Wash, hull and quarter the strawberries.
- Wash the rocket and shake dry.
- Cut the goat’s cheese into small pieces or crumble.
Dressing:
- Mix the lentils with the dressing.
- Divide between two plates, top with strawberries and rocket.
- Garnish with goat’s cheese and optional walnuts.
Recommended side dishes
- Fresh baguette or spelt bread
- Grilled green asparagus spears
- Smoked tofu cubes or tempeh (for vegan option)
