Annie Bell’s lentil salad with goat’s cheese and pomegranate recipe

I love a young and creamy goat’s cheese with a meaty lentil, but feta is ever a good fall-back and provides a salty kick. Try and find the pretty marbled Puy style of lentil for this salad.

lentil salad
Lizzie Mayson

SERVES 4

130g dried puy lentils
1 heaped tbsp finely chopped shallot
75g lamb’s lettuce
150g creamy goat’s cheese, broken into 2-3 cm nibs
120g pomegranate seeds

FROM THE STORECUPBOARD
Cider vinegar, extra virgin olive oil, sea salt and black pepper

  1. Bring a medium pan of water to the boil and simmer the lentils for 20-25 minutes or until just tender, then drain into a sieve and leave to cool.
  2. Dress the lentils in a medium bowl with 1 tablespoon cider vinegar, 3 tablespoons of extra virgin olive oil and season with salt and pepper. Mix in the shallot.
  3. Arrange half the lentils, lamb’s lettuce and goat’s cheese on a large serving dish and scatter half the pomegranate seeds over the top, then repeat.

Food styling: Kitty Coles. Prop styling: Louie Waller