Goat's cheese, broad bean and lentil salad recipe
Use pre-cooked lentils, frozen broad beans and jarred red peppers make this herby goat's cheese salad for quick midweek meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Serving bowl
- Peeler
Ingredients
- 200g frozen broad beans
- 250g pack Merchant Gourmet Ready to Eat Puy Lentils (from Sainsbury’s and Waitrose)
- 3-4 spring onions, sliced diagonally
- 75g Peppadew Piquante peppers, halved (from Tesco, Waitrose, Sainsbury’s), or similar
- Handful each of fresh mint and basil, finely chopped, plus extra to serve
- Finely pared zest of 1 lemon, juice of ½
- 3 tbsp extra-virgin olive oil
- 150g Sainsbury’s soft goat’s cheese, or similar
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