Goats cheese and lentil salad


Serves: 2 Time: 30 minutes

  • 150g soft goats cheese, cut into 6 even pieces
  • 75g green lentils
  • 125g cherry tomatoes, halved
  • 100g rocket
  • 25g, mango chutney
  • 30g breadcrumbs
  • 1 tsp poppy seeds
  • 1 tsp cumin
  • 1 tsp sugar
  • 2 tbsp olive oil (for the dressing)
  • 5 tbsp veg oil (for frying)
  • 1 egg
  • 2 cloves garlic, crushed
  • 1 shallot, thinly sliced
  • 4 tbsp flour
  • Salt and pepper to taste




Keep the goats cheese refrigerated until needed.

Cook the lentils according to the packaging then set aside to cool.

In a bowl or measuring jug, combine the mango chutney, garlic, shallot, cumin, olive oil and 1 tbsp water and add some salt and pepper to taste.

Toss the rocket, lentils and dressing in a large bowl.

Meanwhile, place the tomatoes on a baking tray and drizzle with some olive oil and the sugar. Place in a preheated oven (160c) for 20 minutes until soft and starting to blister.


Mix the breadcrumbs and poppy seeds together in one bowl. Place the flour and a little salt and pepper to taste in another bowl. Crack the egg and gently whisk with a fork in a third bowl.

Working one piece at a time gently place the goats cheese in the flour and coat, then move into the egg bowl and coat, then move to the breadcrumbs and coat. Finally move onto a plate then repeat with each piece of goats cheese.

Heat the veg oil in a wide frying pan over a medium-high heat. Place the goats cheese in the oil and cook for 2-3 minutes on each side until golden. Place on some kitchen paper to drain any excess oil.


Serve with the goats cheese and tomatoes on top the rocket and lentils with some crusty bread alongside.

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