Lentil and Goats Cheese Salad

Lentil and Goats Cheese Salad

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Preparation time- 10 minutes

Serves 4


A really colourful salad with punchy nutty flavours.


125 g/4 oz baby spinach 400 g/13 oz tin Puy lentils in water, drained and rinsed 125 g/4 oz roasted red peppers in brine or oil, drained and chopped 50 g/2 oz walnut pieces 125 g/4 oz fresh goats’ cheese, roughly crumbled Dressing: 2 tbsps balsamic vinegar 3 tbsps walnut oil 1 tsp Dijon mustard Salt and pepper to taste


  1. Place the spinach, lentils, peppers and walnut pieces in a bowl and mix gently.
  2. Whisk together the dressing ingredients in a small bowl and season to taste. Pour over the lentil mixture and toss lightly to combine.
  3. Divide between 4 bowls and top with the cheese.

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