The fudgy texture and lightly acidic flavour of young goat’s cheeses works well with the earthy quality of lentils. This is very much a light lunch, though you could easily serve it as a starter instead.
Serves 4
small green lentils such as de Puy – 120g
shelled peas – 150g
a small bunch of parsley
olive oil- 1 tablespoon and a little extra
goat’s cheese – 16 slices
Rinse the lentils in a sieve under running water, tip them into a pan of
boiling, lightly salted water. Leave them at an enthusiastic simmer for
about 15-20 minutes until they are tender, then drain, tip into a bowl and
stir a little olive oil through them.
Boil the peas in lightly salted water till bright and tender, drain
under cold running water and mix with the lentils. Pull the parsley leaves
from their stalks but keep them whole, and fold them gently into the lentils
with the olive oil and a little salt and pepper.
Divide the goats cheese and salad between 4 plates.
