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| Warm broad bean and lentil salad |
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| 30 minutes |
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Puy lentils|250g
small red onions|1, sliced
broad beans|300g (about 1kg of pods)
olive oil
red wine vinegar|1 tbsp
mint|1 bunch, chopped
soft goat's cheese|150g
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Put the lentils in a saucepan with the onion. Cover with water, bring to the boil and simmer for 20 minutes until tender - the water should be absorbed. Season.
Meanwhile, cook the broad beans for 5 minutes until just tender. Drain, then tip back into the pan, add 2 tbsp olive oil and warm for 2 minutes. Add to the lentils with the red wine vinegar and mint. Season again. Add more vinegar if necessary. Break up the goat's cheese and fold it into the salad. |
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| Serves 4 |
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