• 150g split lentils
  • 2 shallots, finely sliced into rings
  • 100g oven-dried tomatoes in oil
  • 1 tbsp. quality balsamic vinegar
  • 100g mixed salad leaves
  • 100g soft goat’s cheese with honey
Total votes: 146


  1. Cover lentils with unsalted water and cook for 20 minutes; add salt to taste during the last few minutes of cooking.
  2. Place the sliced shallot rings in a bowl of ice water to crisp them and to remove the raw onion flavour.
  3. Drain the lentils and mix with half the oil from the jar of oven-dried tomatoes.
  4. Make a dressing by mixing the rest of the oil with balsamic vinegar and adding freshly ground pepper to taste.
  5. Make a bed of mixed salad leaves and distribute the lentils, oven-dried tomatoes, drained shallot rings and goat’s cheese over the top.
  6. Drizzle the dressing over the salad and serve.

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