Puy lentil salad with beetroot, walnuts, figs & goats cheese
First we make the separate elements - simmering the lentils till just cooked with a slight bite, roasting the beetroot and walnuts, dicing and soaking the dried figs, pickling the red onion. Then we make a classic vinaigrette and toss it through the lentils with the red onion and thyme.
We top them with little piles of the different ingredients - the diced goats cheese, the walnuts, the figs, the beetroot - we don't want the beetroot bleeding on your nice white goats cheese, now, do we?
It all comes to you frozen, ready to defrost overnight, toss together and serve.
Puy lentils, beetroot, goats cheese, red onion, parsley, thyme, walnuts, olive oil, red wine vinegar, Dijon mustard, salt, dried figs, pepper.
Frozen product. Defrost in the fridge overnight. Once defrosted, keep refrigerated, cook and consume within 48 hours.
Toss together and serve, adding a handful of rocket or baby spinach if you'd like. Please note: the lentils are already dressed with the vinaigrette. You might want to add extra seasoning or olive oil.