Spring Vegetable Salad and goat cheese

2 people | 25 min.

What you need

  • no. 2 courgettes
  • 100 gr. french puys lentils (green lentils)
  • 80 gr. edamame
  • 50 gr. goat cheese
  • mint leaves
  • 100 gr. rocket salad.
  • sunflower seeds
  • salt
  • extravirgin olive oil
  • ground black pepper


Start with the lentils. Soak dry lentils the evening ahead.
The following day is the right time to cook the lentils
When you make a lentil salad recipe, the texture of lentils is key. You want them firm enough so they can hold their shape, fork tender but not mushy.
Place them in a medium saucepan with salted boiling water and cook for about 20-25 minutes. Add some mint leaves and fennel seeds to confer more flavour. When done, drain under cold water and set aside.

Wash the courgettes and slice them into round circles.
Sautè the a garlic glove with 4 tblsp of extra virgin olive oil in a wide pan and when it starts drizzling add the sliced courgettes.

In a separate pan, grill the edamame beans until golden with sunflower seeds.

To assemble the salad, place the rocket leaves in a shallow serving dish, then toss with salt and extravirgin olive oil. Add the lentils, courgettes, edamame beans and crumble the goat cheese all over. Drizzle with additional olive oil, add fresh mint leaves, and serve.

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