AuthorSteveCategorySalad 1 Red Onion - Finely Chopped
250 g Cooked Puy Lentils
145 g Sundried Tomatoes - Chopped
150 g Soft Goats Cheese - Crumbled
3 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Red Wine Vinegar
4 tbsp Fresh Flatleaf Parsley - Chopped
Freshly Ground Salt and Black Pepper
1
Add the puy lentils, red onion, sundried tomatoes and goats cheese to a large bowl.
2
Pour over the olive oil, balsamic vinegar and red wine vinegar. Scatter over the parsley and season well with plenty of freshly ground salt and black pepper.
3
Give everything a really good mix together, then cover and chill in the fridge for two hours before serving.
Ingredients
1 Red Onion - Finely Chopped
250 g Cooked Puy Lentils
145 g Sundried Tomatoes - Chopped
150 g Soft Goats Cheese - Crumbled
3 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Red Wine Vinegar
4 tbsp Fresh Flatleaf Parsley - Chopped
Freshly Ground Salt and Black Pepper
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