Beetroot, goats cheese, dill + lentil salad

(Assume your best Chandler Bing voice) Could this salad BE any prettier?Well maybe if the lentils weren’t there, but I do love the pink and green together. This salad is seriously delicious and isn’t so much cooking as bunging stuff on a plate so do use any kind of leaves and greenery that you have – I used shredded kale and julienned courgettes only because my veg patch currently overfloweth. There’s enough here for two, but it’s definitely scaleable.



250g Merchant Gourmet puy lentils

2 handfuls salad leaves

1 small log goats cheese

1 vacuum pack cooked beetroot (not pickled)

Half a pack of cress

Half a pack of dill


2 tbsp olive oil

2 tbsp white wine vinegar

Good pinch of salt & pepper


  1. Heat the lentils per the pack instructions (or cook up your own if you’re patient).
  2. Arrange the lentils on a serving plate or individual plates, then plonk the salad leaves on top.
  3. Chop the beetroot into chunks, crumble the goats cheese, add both.
  4. Chop the dill and add half to the salad, stalks included.
  5. Shake the dressing ingredients together in a jar (with the other half of the dill) and drizzle all over the salad.
  6. Sprinkle on the cress. Scoff the lot.

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