Warm lentil salad with beetroot, fennel and goat's cheese — Belinda Jeffery

Name: Warm lentil salad with beetroot, fennel and goat's cheese — Belinda Jeffery
Ingredients: 12 small or 4 medium-sized beetroot (about 400g); 1 heaped cup (220 g) beluga or puy-style lentils; 3 cups (750ml) cool water; ½ medium-sized bulb fennel, very finely sliced, or more if you like; 1 tablespoon finely chopped dill; About 150g soft goat’s cheese marinated in olive oil; Tiny dill sprigs, to garnish; Mustard dressing: 1 heaped teaspoon Dijon mustard, 100 ml extra-virgin olive oil, 3 teaspoons red wine vinegar, 1 ½ teaspoons sea salt, or more to taste

belindajeffery.com.au

Cookbooks, Recipes, Cooking Classes

View Original

Share this recipe:

Ingredients

12 small or 4 medium-sized beetroot (about 400g)
1 heaped cup (220 g) beluga or puy-style lentils
3 cups (750ml) cool water
½ medium-sized bulb fennel, very finely sliced, or more if you like
1 tablespoon finely chopped dill
About 150g soft goat’s cheese marinated in olive oil
Tiny dill sprigs, to garnish
Mustard dressing: 1 heaped teaspoon Dijon mustard, 100 ml extra-virgin olive oil, 3 teaspoons red wine vinegar, 1 ½ teaspoons sea salt, or more to taste