Beluga Lentil & Beetroot Salad with Berries and Goat's Cheese
Black beluga lentils, earthy beetroot, juicy blueberries and golden pan-fried rounds of goat's cheese: this salad brings together ingredients you'd rarely think to pair, and that's exactly why it works so well. The nutty flavour of the lentils meets fruity sweetness and a honey-mustard balsamic dressing. Add pistachios for crunch and fresh coriander for a green lift, and you've got a dish that shows just how exciting lentils can be.
Ingredients
- 100 g beluga lentils
- 1 bay leaf
- 250 g beetroot, pre-cooked and vacuum-packed
- 100 g blueberries
- 20 g redcurrants
- 1 goat's cheese log
- 1 bunch fresh coriander
- 50 g pistachios, salted
- sea salt
- pepper
- 1 tsp honey, for caramelising in the pan
- 1 tbsp mustard, for the dressing
- 2 tbsp white balsamic vinegar, for the dressing
- 4 tbsp olive oil, for the dressing
- 1 tbsp honey, for the dressing
- salt, for the dressing
- pepper, for the dressing
- 1 tsp lemon zest, unwaxed lemon, for the dressing
Instructions
- Simmer the beluga lentils in boiling water with the bay leaf over medium heat for about 25 to 30 minutes. Drain and remove the bay leaf.
- While the lentils cook, dice the beetroot and wash the berries. Wash the coriander, pat it dry and roughly chop. Roughly chop the pistachios too.
- In a small bowl, whisk together all the dressing ingredients (mustard, white balsamic vinegar, olive oil, honey and lemon zest) and season with salt and pepper.
- Toss the lentils, beetroot and berries together and arrange on two plates. Scatter over the pistachios and coriander.
- In a small pan, let the teaspoon of honey caramelise. Slice the goat's cheese log into 8 rounds, add them to the pan and fry until golden on both sides.
- Spoon the dressing over the plates, top with the goat's cheese rounds and serve the salad straight away, while it's still slightly warm.
Nutrition facts per serving (estimate)
| Calories | 620 kcal |
|---|---|
| Carbohydrates | 42 g |
| Protein | 27 g |
| Fat | 36 g |
| Fibre | 10 g |
| of which sugar | 14 g |
Frequently asked questions
Can I use lentils other than beluga?
Beluga lentils hold their shape best and have a wonderfully nutty flavour. You can also use green or Puy lentils. Red lentils turn mushy when cooked, so they're less suited to this salad.
How long does the salad keep?
It tastes best fresh and still slightly warm. Without the dressing and goat's cheese it keeps in the fridge for about a day. Add the dressing and cheese just before serving.
How much protein is in lentils?
100g of dried lentils contains around 23g of protein, making them one of the more protein-rich pulses.
Can I swap out the coriander?
Yes. If coriander isn't for you, use fresh parsley or mint instead. Both pair beautifully with beetroot and berries.
