Warm mushroom, lentil & goat's cheese salad

Warm mushroom, lentil & goat's cheese salad

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

A superhealthy salad that makes a satisfying autumn lunch

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
220
protein
10g
carbs
15g
fat
14g
saturates
4g
fibre
0g
sugar
7g
salt
1.31g

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

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Method

  1. 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.
  2. Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.

Recipe from Good Food magazine, November 2008

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Comments

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reichem's picture
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Very tasty and simple to prepare. Tried per the recipe but can see all sorts of variations would be possible. Definitely one I will be doing again.

mariaparisi's picture

Lovely salad, made it to take away at work for lunch so I didn't bother with warming the mushrooms, I added them raw. I also put feta cheese and a variety of seasonal greens.

kmccrindle's picture
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Lovely salad. Made it and served it as an entree at a dinner party. Added parsley which worked well with the dressing, and used feta cheese instead of goats cheese. Is easy to make. Will definately make again.

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