Rachel Khoo’s Puy lentil salad with goat’s cheese, beetroot and dill vinaigrette: a satisfying alter

Name: Rachel Khoo’s Puy lentil salad with goat’s cheese, beetroot and dill vinaigrette: a satisfying alter
Ingredients: Roasted beetroot; Puy lentils; 1 bay leaf (if you cannot find fresh ones, it is ok to use dried bay leaves); 1 sprig of thyme; Salt; black pepper; 200g fresh soft goat's cheese; Extra virgin olive oil; Dill vinaigrette; ½ bunch of dill*; 2 tablespoons sunflower oil (or any neutral flavoured oil – I used grapeseed oil); 2 tablespoons white wine vinegar; ½ teaspoon salt; A pinch of sugar

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Rachel Khoo's Puy lentil salad with goat's cheese and beetroot

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Ingredients

Roasted beetroot
Puy lentils
1 bay leaf (if you cannot find fresh ones, it is ok to use dried bay leaves)
1 sprig of thyme
Salt
black pepper
200g fresh soft goat's cheese
Extra virgin olive oil
Dill vinaigrette
½ bunch of dill*
2 tablespoons sunflower oil (or any neutral flavoured oil – I used grapeseed oil)
2 tablespoons white wine vinegar
½ teaspoon salt
A pinch of sugar