McDougalls Young Baking Team of the Year
Chilli Lentil Salad

Chilli Lentil Salad with Goat’s Cheese

By Carol Ridehalgh, chef at Glenapp Estate, Ayrshire

Serves 4

Preparation time: 6 mins

Ingredients

  • 200g puy lentils
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • ¼ level tsp chilli flakes (or to taste)
  • 1 tsp cumin seeds or ground cumin
  • 200g firm goat’s cheese

Method

  1. Rinse lentils, put in a pan and cover with 3 x their quantity of cold water. Do not add salt
  2. Bring the water to the boil and cook for approx 20-25 mins
  3. Taste (they should still have a little “bite” to them) and stop cooking by draining and running cold water through the sieve. Drain well

  4. Soften the onion in olive oil and add the garlic, chilli flakes and cumin seeds. Add to the lentils and mix well. Taste and adjust seasoning
  5. Put into an ovenproof dish (or divide into individual ones) crumble over the goat’s cheese and bake at 200°C for 5-10 mins until cheese has melted
  6. Serve with crusty bread
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