Super-healthy SUMMER SALADS!
GOATS’ CHEESE & LENTIL
I tried a lot of different goats’ cheese cooking techniques and this was my fave. It’s gooey and indulgent, and it tastes so great with the asparagus, lentils and sharp dressing. You’ll be in love as soon as you give it a go!
Serves: 4
■ 75g walnuts
■ 4 tbsp honey and mustard dressing
■ 1 red onion
■ 500g asparagus spears
■ 2×250g pouches of ready-cooked puy lentils
■ 60g lamb’s lettuce
■ 30g flat-leaf parsley and tarragon
■ Salt and pepper, to taste
■ 2 ×125g goats’ cheese logs, firm
■ 2 tbsp clear honey
1 Roast the walnuts in a frying pan. Meanwhile, whisk up the dressing in a large mixing bowl. Peel and finely slice the red onion, then add to the dressing and set aside.
Bring a large pan
