Summer salad of lentils and goat cheese. Recipe
Today we have prepared a tasting menu at the stand of the First International Week of Artisan Cheese, on behalf of the Fahala Workshop School, of the Alhaurín el Grande City Council. I must thank my student Tania García for her help in preparing the dishes. Here I present the summer lentil and goat cheese salad, which we have prepared as a starter and which has been very well received, and in which we have used a medium-aged goat cheese from the Guadalhorce Valley, Malaga.
Ingredients (4 people): 100 gr. semi-cured goat or sheep cheese, 100 gr. cooked lentils, 1 onion, 3 tomatoes, 1 red pepper, 1 green pepper, 1 apple, fresh herbs (parsley, basil), 50 cc olive oil, 1 tablespoon of balsamic vinegar, 2 tablespoons of honey, cubes of toast or fried, salt.
Preparation: Chop the vegetables and the apple into small cubes. Add the finely chopped herbs, the cold drained lentils, the diced cheese and the bread crusts, fried or roasted in the oven for a few minutes.
Make a vinaigrette by beating the olive oil with a pinch of salt, honey and vinegar for a few seconds. Mix well, so that it emulsifies a little and season the salad when serving. For this preparation it is better to use an olive oil with a low acidity, 0.4, so that it does not mask the flavor of the cheese.
This salad, thanks to legumes and cheese, is a very complete dish, rich in vitamins, iron (from lentils), and also provides the proteins that cheese contains, which makes it a balanced dish for vegetarians. When using goat cheese, it is perfectly tolerated by people with lactose intolerance (present in cow's milk).