Editor's Rating

8.9

A delicious salad which combines both the end of winter and beginning of spring.

Serves 2

Ingredients
200g puy lentils
1 shallot
2 cloves garlic
1 bunch carrots
2 sticks celery
1,5 teaspoons caraway seeds
3 sprigs thyme
2 avocado’s
1oo g soft goats cheese
75 g purslane
7 tablespoons olive oil
2 tablespoons red wine- or sherry vinegar
Salt and pepper

Method
1
Preheat an oven to 230° C. Finely chop 1 carrot, the shallot, garlic cloves and celery sticks. Peel the remaining carrots and cut lengthways in half. Place on a roasting tray with 3 tablespoons olive oil, salt, pepper and the caraway seeds and roast for 15 minutes.
2
Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallot, carrot and celery for 5 minutes. Add the garlic and fry for a further 1 minute. Add the thyme and lentils and enough water until the lentils are covered. Bring to the boil and simmer gently for about 15 minutes until the lentils are al dente.
3
Drain off any excess liquid and return the lentils to the pan. Season with 2 tablespoon olive oil, 2 tablespoons red wine – or sherry vinegar, salt and pepper. Set aside to cool off slightly.
4
Peel the avocado’s and slice thinly. Crumble the goat’s cheese and remove any hard stalks from the purslane.
5
Mix the purslane through the lentils and spoon on to a plate. Place the sliced avocado on the side and top with the roasted carrots. Sprinkle over the crumbled goats cheese and serve.

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