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Puy Lentil and Goats Cheese Salad

Puy Lentil


125g of puy lentils, cooked in a light stock
3 dsp of olive oil
1 dsp of honey
1 rounded dsp of Belazu rose harissa (or any harisa paste)
200g of young or baby carrots [5-6 small thin carrots], cut chunky
200g of young parsnip or parsley root, cut chunky
200g of cooked beetroot, cut chunky
2 red peppers, cut chunky
2 red onions, cut chunky
100g of baby spinach or cress or wild garlic leaves
2 tbsp of Udo’s Oil
100g Ryefield goats cheese


  1. Pre-heat oven 200-210 C.
  2. Mix together olive oil, harissa and honey.
  3. Prepare all the vegetable as above.
  4. Massage harissa marinate over the vegetables then separate carrots onto a lightly oiled tray.
  5. Place in oven for 10 minutes, then add rest of vegetables to tray with carrots. Roast for approx. 20 more minutes or until tender and lightly caramelized. Remove from oven and set aside.
  6. Wash and rinse lentils, add to hot stock. Simmer for 15- 20 minutes until lentils are cooked but still have a slight bite.
  7. Drain off liquid in a colander and transfer lentils to a bowl.
  8. Allow to cool, add in Udo’s Oil and season with freshly cracked pepper and sea salt.
  9. Mix the roasted vegetables and baby spinach through the lentils, then transfer to a serving dish.
  10. Crumble Ryefield or other goats cheese over the food. Serve warm or cold.