Warm Lentil Salad with Pecan and Goat Cheese

Ingredients

8 ounces Puy lentils

1-½ ounce whole pecan nuts halves

1 small red onion, finely chopped

1 bay leaf

1 large garlic clove, crushed

1 heaping tsp thyme leaves chopped

1 heaping tsp parsley, chopped

1 T olive oil

Rocket leaves a few for each serving(salad greens)

2 crottin goats’ cheese

Salt & pepper

Dressing

1 clove garlic

1 tsp sea salt

1 tsp mustard

2 T balsamic vinegar

2 T walnut oil

Pepper

Procedure

Roast the pecan nuts in a hot oven for about 4 minutes then let them cool.

Heat the olive oil in a large pan, add the onion and then the crushed garlic sauté for about 5 minutes but do not brown them. After that stir in the lentils, bay leaf and thyme. Next add 275 ml (10 ounces) of boiling water but no salt, just put the lid on, turn the heat down and gently simmer for about 30 minutes or until the lentils are tender and all the water has been absorbed.

Prepare the dressing while the lentils are cooking. Use a pestle and mortar and crush the garlic with the salt until it is creamy, add the mustard and work that into the garlic paste. After that whisk in the balsamic vinegar, followed by the oil then season with pepper to taste.

When the lentils are cooked add salt to taste. Empty them into a warm serving bowl and when they are still hot, pour the dressing over. Give everything a good toss and stir, then crumble the goat cheese all over and add the rocket leaves. Toss gently and serve with pecan nuts scattered over.