Using pre-cooked lentils means this salad is ready in just 30 minutes, making it a great midweek meal option. Topped with goat's cheese and dressed in a honey and vinegar dressing, with tomatoes and olives, this hearty salad will soon become a firm favourite.
If you wanted to serve with extra protein, then griddled chicken thighs or BBQ'd sausages would work well with this salad.
If you're after more salad inspiration, then we have you covered.
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For the salad
- 75 g smoked diced pancetta
- 2 x 250g bags cooked Puy lentils, we used Merchant Gourmet
- 40 g sundried tomatoes, chopped
- 40 g Peppadew peppers, chopped
- 75 g pitted green olives, roughly chopped
- 125 g cherry tomatoes, halved or quartered
- Large handful parsley, roughly chopped
- 2 x 100g goat’s cheese rounds, we used Capricorn
- 40 g walnuts, roughly chopped
For the dressing
- 2 Tbsp. extra virgin olive oil, or use the oil from the sundried tomato jar
- 2 Tbsp. red wine vinegar
- 1 Tbsp. runny honey
- 1 Tbsp. Dijon mustard
- Step 1Preheat grill to high. For the salad, heat a large, shallow casserole dish or oven-proof frying pan (see GH Tip) over medium heat and fry the lardons for 5min, or until golden. Add the lentils and turn to coat in the oil and heat through.
- Step 2Meanwhile, in a small bowl mix all the dressing ingredients with some seasoning. Add the sundried tomatoes, Peppadew peppers, olives, cherry tomatoes and dressing to the dish/pan and bubble for a few sec. Remove pan from heat and mix through most of the parsley.
- Step 3Slice the goat’s cheese rounds in 1/2 through their depth and place on top of the lentils. Grill for 5min, or until bubbling and golden. Scatter over the walnuts and remaining parsley. Serve.
GH Tip
If you don’t have an ovenproof frying pan, transfer the salad at the end of step 2 to an ovenproof serving dish.
Per serving:
- Calories: 598
- Protein: 29g
- Total fat: 38g
- Saturates: 13g
- Carbs: 29g
- Total sugars: 7g
- Fibre: 10g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
