Name: Warm mushroom, lentil & goat's cheese salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp olive oil; 250g chestnut mushroom sliced; 2 tbsp red wine vinegar; 2 tsp Dijon mustard; 2 red peppers finely chopped; half a red onion finely chopped; 400g can lentil drained and rinsed; 2-3 Little Gem lettuces leaves separated; 100g goat's cheese crumbled

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Warm mushroom, lentil & goat's cheese salad

Warm mushroom, lentil & goat's cheese salad

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 5 out of 5.6 ratingsRate

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A superhealthy salad that makes a satisfying autumn lunch

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
250g chestnut mushroom

sliced
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 red peppers

finely chopped
half a red onion

finely chopped
400g can lentil

drained and rinsed
2-3 Little Gem lettuces

leaves separated
100g goat's cheese

crumbled

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Nutrition: per serving

kcal220
fat14g
saturates4g
carbs15g
sugars7g
fibre0g
protein10g
salt1.31g

low

Method

step 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.
step 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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A star rating of 5 out of 5.6 ratings

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