Lentil salad with goat's cheese, strawberries & rocket
This springtime lentil salad brings creamy goat's cheese, fresh strawberries and tangy rocket to the plate. A honey-balsamic dressing combines the components to create a harmonious whole. The combination of fruit, spice and acidity creates excitement and lightness. Ideal as a starter or light main course with a fresh red wine such as Schiava. Prepared in just a few steps and a visual and flavorful highlight for spring.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main course
Cuisine Mediterranean, modern, seasonal
Servings 2 People
Calories 430 kcal
1 Cooking pot
1 Sieve
1 Bowl
1 Chopping board
1 Knife
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
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)
Calories: 430kcalCarbohydrates: 32gProtein: 22gFat: 18g
Keyword Goat cheese, Lentil salad, Salad with wine, Spring, Strawberries, Vegetarian