Name: Goat’s Cheese & Charred Peach Lentil Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: French-Inspired
Ingredients: 200g Fine Green Beans; 4 Ripe Peaches; 2 x 400g Cans Green Lentils; 75g Blanched Hazelnuts; 3 Tbsp Honey; 1 Tsp Dried Chilli Flakes; 90g Rocket; 4 tbsp Balsamic Vinegar; 100g Goat’s Cheese; Extra Virgin Olive Oil; Salt; Black Pepper

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This one’s a salad that won’t feel like a salad. Crispy charred bits, sweet fruity peaches and honeyed chilli hazelnuts make it a real winner. You haven't had a lentil salad recipe like this before.

Goat’s Cheese & Charred Peach Lentil Salad

Trim the ends off the green beans and cut the peaches in half and remove their stones. Drain the green lentils through a sieve.

Scatter the hazelnuts into a small frying pan over a medium heat and toast for 2 minutes, tossing regularly until browned. Roughly chop them, then tip back into the frying pan and set over a medium heat. Add two-thirds of the honey along with the chilli flakes and a pinch of salt, then toss together for a minute until sticky and glazed. Set aside to cool.

Heat a large griddle pan over a high heat for a few minutes until really hot. Drizzle the green beans with olive oil then scatter into the pan in one even layer and grill for 2 mins, turning halfway, until charred and cooked through. Tip into a large bowl with the green lentils and rocket.

Lay the peaches, cut side down, into the hot griddle pan and cook for 2-3 mins until really charred, then drizzle over the remaining honey to caramelise.

Drizzle oil and the balsamic vinegar into the salad bowl with the beans, lentils and rocket and toss everything together with some salt and cracked black pepper.

Divide between four plates, then top with the charred peach halves and crumble over the goat’s cheese. Finally, scatter with the honeyed chilli hazelnuts.

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French-Inspired

Veggie

Goat’s Cheese &amp; Charred Peach Lentil Salad

Goats Cheese Charred Peach Lentil Salad

Lunch

Dinner

Sides

Trim the ends off the green beans and cut the peaches in half and remove their stones. Drain the green lentils through a sieve.

Scatter the hazelnuts into a small frying pan over a medium heat and toast for 2 minutes, tossing regularly until browned. Roughly chop them, then tip back into the frying pan and set over a medium heat. Add two-thirds of the honey along with the chilli flakes and a pinch of salt, then toss together for a minute until sticky and glazed. Set aside to cool.

Heat a large griddle pan over a high heat for a few minutes until really hot. Drizzle the green beans with olive oil then scatter into the pan in one even layer and grill for 2 mins, turning halfway, until charred and cooked through. Tip into a large bowl with the green lentils and rocket.

Lay the peaches, cut side down, into the hot griddle pan and cook for 2-3 mins until really charred, then drizzle over the remaining honey to caramelise.

Drizzle oil and the balsamic vinegar into the salad bowl with the beans, lentils and rocket and toss everything together with some salt and cracked black pepper.

Divide between four plates, then top with the charred peach halves and crumble over the goat’s cheese. Finally, scatter with the honeyed chilli hazelnuts.

Summer

Spring

Fine Green Bean

Green Bean

Gram

Peach

Drained Cooked Green Lentils

Lentil

Blanched Hazelnuts

Honey

Tablespoon

Chilli Flakes

Teaspoon

Fresh Rocket

Balsamic Vinegar

Goat Cheese

Cheese

Extra Virgin Olive Oil

Salt

Black Pepper

Salads

Lentils

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