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Puy Lentil, Sundried Tomato and Goats Cheese Salad

Yields8 Servings

 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.

Nutrition Facts

8 servings

Serving size