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Warm Puy Lentil Salad with Baby Spinach and Goat's Cheese
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This salad, with fresh leaves, creamy goat's cheese and fine-textured lentils, makes a substantial lunch, or halve the amounts and serve as a starter.
The peppers can be prepared the day before; alternatively, use half a jar of Cooks' Ingredients Grilled Peppers. Drain before use.
Goat's cheese and spinach both go really well with Sauvignon Blanc. Choose one from the Loire that is fresh and not too pungent, such as Waitrose Touraine Sauvignon Blanc.
Typical values per serving:
This recipe was first published in March 2005.