For the salad:

  • 200 g puy lentils
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 -2 cooked beetroot, peeled
  • a handful of baby salad leaves
  • 200 g goats' cheese
  • extra-virgin olive oil
  • 20 g pack cress, picked

For the dill vinaigrette:

  • 0.5 bunch of dill
  • 2 tbsp sunflower oil
  • 2 tbsp white wine vinegar
  • 0.5 tsp salt
  • a pinch of sugar


  1. 1

    Wash the lentils under cold running water, then put them in a large pan with the bay leaf, thyme and a generous pinch of salt. Cover the lentils with at least double their volume of boiling water and cook for 15-20 minutes, or until tender.

  2. 2

    Meanwhile, make the vinaigrette by whizzing the dill (including the stalks) in a blender with all the other ingredients.

  3. 3

    Use a mandolin or a sharp knife to thinly slice the beetroot. Drain the lentils and discard the bay leaf and thyme.

  4. 4

    To assemble, arrange the salad leaves and beetroot slices on a platter, scatter over the lentils and crumble over the goats' cheese. Drizzle with the vinaigrette and a little extra-virgin olive oil; finish with a sprinkling of salt and pepper and the cress.


    Get ahead: cook the lentils up to a few hours ahead. Make the vinaigrette up to an hour ahead.


    Kitchen secret: if time's tight you could always use a pouch of ready-cooked lentils instead.

This recipe is adapted from The Little Paris Kitchen by Rachel Khoo (Michael Joseph, £20).

Nutritional Details

Each serving provides
  • Energy 1377kj 329kcal 16%
  • Fat 13.2g 19%
  • Saturates 5.0g 25%
  • Sugars 4.1g 5%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 892kj/213kcal

Each serving provides

29.4g carbohydrate 11.0g fibre 17.6g protein

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