salade de lentilles du puy

A strange day for salad considering the current climate. Rain, rain and more rain, but this salad might just be the cure...

SALADE DE LENTILLES DU PUY
Puy Lentil Salad by Rachel Khoo
puy lentils
sprig of thyme
bay leaf
tsp salt
roasted beetroot
mild crumbly goats cheese
VINAIGRETTE
a bunch of dill/parsley/basil
2 tbsps olive oil
2 tbsps white wine vinegar
pinch of sugar and salt
Cover the lentils with at least double their volume of water (make sure cold water as allows even cooking of the lentil). Flavour the water with sprig of thyme, bay leaf and a tsp of salt. Bring to the boil and simmer for 15 minutes. Check at 12 minutes. When cooked but still with a crunch, drain under cold water to stop the lentils cooking further.
For the vinaigrette, put the dill or another herb you choose into a food processor with the olive oil, white wine vinegar, salt and sugar. Blend and taste to check the seasoning adding more salt or sugar as necessary.
Peel the roasted beetroot and ensure all the hard outer skin removed. Slice thinly, preferably with a mandolin but otherwise with a knife paper-thin.
To serve, spread the lentils on a plate, scatter the beetroot over with the torn, crumbled goats cheese. Drizzle vinaigrette evenly over. Bon apetite!


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