Beluga lentil, goat’s cheese and avocado salad
Beluga lentil, goat’s cheese and avocado salad is full of flavour. The beluga lentils meld well with vinaigrettes and marinades.
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Cooking tools:
- Pot
- Colander
- Stove
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 500g (171⁄2oz) beluga lentils
- 3 garlic cloves, peeled
- 3 shallots, peeled and finely chopped
- 2 tbsp really good, extra-virgin olive oil
- 500g (171⁄2oz) smoked lardons
- 1 tbsp olive oil
- 500g (171⁄2oz) soft goat’s cheese
- 6 ripe avocados, cut into thin wedges
- 400g watercress
- 3 tsp honey
- 3 tsp Dijon mustard
- 3 tsp white wine vinegar
- 3 tbsp olive oil
- 2 tbsp chopped tarragon
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