Puy Lentil, Red Pepper and Goat’s Cheese Salad with Wild Garlic Pesto

Recipe by Jules Kane at Crucial Food

Makes 4

Ingredients

  • 4 red peppers, deseeded and roughly chopped
  • 175g Puy lentils
  • 1 stick celery
  • 1 clove garlic, peeled but left whole
  • 1 bay leaf
  • 3 tablespoons wild garlic pesto
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce or tamari
  • 250g mixed salad leaves
  • Salt and black pepper

Method 

  1. Preheat the oven to 180C fan/gas mark 4
  2. Place the lentils, celery, garlic and bay leaf into a pan and cover with cold water. Simmer for 20-30 minutes until the lentils are soft
  3. Drain and discard the celery stick, bay leaf and garlic clove
  4. Put the peppers, olive oil, vinegar and Tamara in a bowl and mix well until the peppers are covered
  5. Place them onto a roasting tray and season with salt and pepper. Roast  for 25 minutes
  6. Place into a large bowl, add lentils and in crumble in the goat’s cheese along with the pesto. Stir to combine

 

Perfect on its own or as an accompaniment to smoked tofu, grilled meat , fish or seafood

Thank you to the Crucial Food and Jules for providing this recipe.

Check out the Crucial Food website here and their instagram here