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Recipe: warm goats cheese, lentils, pear, sultana and chicory salad

french
salad
vegetarian
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This recipe comes to Khoollect from the salad-loving folk behind cookbook Savage Salads: Fierce Flavours, Filling Power-UpsDavide Del Gatto and Kristina Gustafsson. Here’s what the pair said about this perfect-for-picnics salad recipe:

‘This is a great vegetarian salad. There are many varieties of goats cheese, but when baking it in the oven this way, the best one to use is a chèvre type, as it has a rind around it holding it together. Always make sure that your oven is fully preheated before putting the cheese in so that it gets good colour quickly and doesn’t melt completely.’

Recipe and images from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson, photography by Kim Lightbody. Published by Frances Lincoln (£16.99).

 

Warm goats cheese, lentils, pear, sultana and chicory salad

Photo by

Kim Lightbody

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Preparation Time5 MINUTES

Cooking Time25 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

400g/14oz puy lentils

400g/14oz cups firm goat’s cheese

Extra-virgin olive oil

2 ripe pears

60g/2¼oz sultanas (golden raisins)

1 bulb chicory

Few flat-leaf parsley leaves

Salt and freshly ground black pepper

Dressing suggestion: classic French vinaigrette 

100ml/3½fl oz/scant ½ cup groundnut (peanut) oil

1 tsp dijon mustard

50ml/2fl oz/scant ¼ cup white wine vinegar

100ml/3½fl oz/scant ½ cup olive oil

Salt and black pepper

Photo by

Kim Lightbody

1

Put the lentils in a large pan, cover with plenty of water, bring to the boil and cook for 10–15 minutes, or until they are just soft. Drain and rinse under hot running water.

2

Preheat the grill to medium-high. Keep the goat’s cheese rounds whole, or if using a large round to share, cut the goat’s cheese into 1cm/ ½ in slices and place on a baking sheet. Drizzle with a little olive oil and add a twist of black pepper then cook under the grill for 5–8 minutes until browned.

3

Cut each pear lengthways into 8 pieces, removing the core from each piece as you go. Roughly chop the chicory, discarding the dense part at the root end and place in a bowl with all the ingredients except the cheese. Drizzle a little olive oil over and mix well.

4

Arrange the salad on serving plates with the warm goats cheese on top.

5

For the dressing: slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly whisk in the olive oil until it is all used. Whisk in 50ml/2fl oz/scant ¼ cup water and season with salt and pepper to taste.

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Preparation Time5 MINUTES

Cooking Time25 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

400g/14oz puy lentils

400g/14oz cups firm goat’s cheese

Extra-virgin olive oil

2 ripe pears

60g/2¼oz sultanas (golden raisins)

1 bulb chicory

Few flat-leaf parsley leaves

Salt and freshly ground black pepper

Dressing suggestion: classic French vinaigrette 

100ml/3½fl oz/scant ½ cup groundnut (peanut) oil

1 tsp dijon mustard

50ml/2fl oz/scant ¼ cup white wine vinegar

100ml/3½fl oz/scant ½ cup olive oil

Salt and black pepper

Photo by

Kim Lightbody

1

Put the lentils in a large pan, cover with plenty of water, bring to the boil and cook for 10–15 minutes, or until they are just soft. Drain and rinse under hot running water.

2

Preheat the grill to medium-high. Keep the goat’s cheese rounds whole, or if using a large round to share, cut the goat’s cheese into 1cm/ ½ in slices and place on a baking sheet. Drizzle with a little olive oil and add a twist of black pepper then cook under the grill for 5–8 minutes until browned.

3

Cut each pear lengthways into 8 pieces, removing the core from each piece as you go. Roughly chop the chicory, discarding the dense part at the root end and place in a bowl with all the ingredients except the cheese. Drizzle a little olive oil over and mix well.

4

Arrange the salad on serving plates with the warm goats cheese on top.

5

For the dressing: slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly whisk in the olive oil until it is all used. Whisk in 50ml/2fl oz/scant ¼ cup water and season with salt and pepper to taste.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from the salad-loving folk behind cookbook Savage Salads: Fierce Flavours, Filling Power-UpsDavide Del Gatto and Kristina Gustafsson. Here’s what the pair said about this perfect-for-picnics salad recipe:

‘This is a great vegetarian salad. There are many varieties of goats cheese, but when baking it in the oven this way, the best one to use is a chèvre type, as it has a rind around it holding it together. Always make sure that your oven is fully preheated before putting the cheese in so that it gets good colour quickly and doesn’t melt completely.’

Recipe and images from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson, photography by Kim Lightbody. Published by Frances Lincoln (£16.99).

 

Warm goats cheese, lentils, pear, sultana and chicory salad

1

Put the lentils in a large pan, cover with plenty of water, bring to the boil and cook for 10–15 minutes, or until they are just soft. Drain and rinse under hot running water.

2

Preheat the grill to medium-high. Keep the goat’s cheese rounds whole, or if using a large round to share, cut the goat’s cheese into 1cm/ ½ in slices and place on a baking sheet. Drizzle with a little olive oil and add a twist of black pepper then cook under the grill for 5–8 minutes until browned.

3

Cut each pear lengthways into 8 pieces, removing the core from each piece as you go. Roughly chop the chicory, discarding the dense part at the root end and place in a bowl with all the ingredients except the cheese. Drizzle a little olive oil over and mix well.

4

Arrange the salad on serving plates with the warm goats cheese on top.

5

For the dressing: slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly whisk in the olive oil until it is all used. Whisk in 50ml/2fl oz/scant ¼ cup water and season with salt and pepper to taste.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

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