Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a very tasty starter or light lunch salad. The lentils are meaty and nutritious and will give you a satisfying and tasty meal. The goats cheese goes very well with the lentils and the red peppers and rocket add a great peppery and spicy flavour. This is a great salad in good weather and you could always add some sliced chicken if you would like to make it a bit more substantial.
1 red pepper, sliced
100g dried puy lentils
250g goats cheese, crumbled
200g cherry tomatoes, halved
200g fresh rocket
For the dressing
4 tbsp. olive oil
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
1 tbsp. honey
Salt and pepper
Rinse the lentils in cold water and place in a large pot. Cover with cold water and bring to the boil. Cover and simmer for 30-40 minutes. Drain well and place the cooked lentils in a large mixing bowl.
Add the sliced red peppers and halved cherry tomatoes to the lentils.
To make the dressing, whisk all the ingredients together in a small bowl until completely incorporated. Pour the dressing over the lentils and mix together well.
Divide the lentils between four bowls and top with the rocket followed by the crumbled goats cheese. Add a final grind of black pepper and serve immediately.