Warm Lentil and Goat's Cheese Salad
Serves 4·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 200 | g | Romano peppers |
| 225 | g | Waitrose Cooks' Ingredients Le Puy Green Lentils |
| 4 | tbsp | Carapelli Extra Virgin Olive Oil |
| 1 | red onion(sliced) | |
| 2 | tbsp | Waitrose Balsamic Vinegar |
| 1 | tbsp | fresh lemon juice |
| 1 | tsp | English mustard |
| 225 | g | baby spinach |
| 100 | g | Capricorn Somerset Goat's Cheese(roughly chopped) |
Method
1.Preheat the grill to high. Place the whole peppers on a baking sheet and place under the grill. Cook until the skins are blackened, turning occasionally. To remove the skins easily, place the hot peppers in a clean plastic food bag and seal immediately until cool enough to handle. Remove and peel the skins. Cut off the tops, deseed and cut into bite-sized pieces.
2.Cook the lentils according to the pack instructions for about 15-20 minutes, until just tender. Drain, return to the pan and cover to keep warm. Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the onion for 4-5 minutes until softened. Remove from the heat and stir in the peppers.
3.Whisk together the remaining oil, vinegar, lemon juice and mustard and season well. Stir the onion and peppers into the lentils and pour the dressing over.
4.Arrange the spinach between 4 plates, spoon over the lentils and top each serving with a little goat's cheese. Serve immediately.
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