Warm Mushroom, Lentil & Goat's Cheese Salad
This recipe combines earthy chestnut mushrooms, crunchy red peppers, and hearty lentils, all tossed in a tangy dressing of red wine vinegar and Dijon mustard. Topped with creamy goat's cheese, this salad is a satisfying and flavorful dish that makes a perfect meal.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 250g chestnut mushrooms , sliced
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 red peppers , finely chopped
- half a red onion , finely chopped
- 400g can lentils , drained and rinsed
- 2-3 Little Gem lettuces , leaves separated
- 100g goat's cheese , crumbled
Instructions
- Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
- Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 220 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 7 grams sugar
- Protein Content: 10 grams protein
- Sodium Content: 1.31 milligram of sodium
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