Meals and Courses

  • 125 g (4 oz) baby spinach
  • 400 g (13 oz) can Puy lentils in water, drained and rinsed
  • 125 g (4 oz) roasted red peppers in brine or oil, drained and chopped
  • 50 g (2 oz) walnut pieces
  • 125 g (4 oz) fresh goats' cheese, roughly crumbled
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons walnut oil
  • 1 teaspoon Dijon mustard
  • salt and pepper

Place the spinach, lentils, peppers and walnut pieces in a bowl and mix gently.

Whisk together the dressing ingredients in a small bowl and season to taste. Pour over the lentil mixture and toss lightly to combine. Divide between 4 bowls and top with the cheese.

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