Soft Cheese and Lentil Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 28 ozs Pumpkin (skinned, seeds removed and cubed)
- 6 Tbsps olive oil
- 2 cloves garlic cloves (crushed)
- 2 cups canned Lentils (drained and rinsed)
- 1 bunch Arugula
- ⅔ cup chopped, hard Goat cheese
- 2 Tbsps Cider vinegar
- 1 tsp balsamic vinegar
- salt
- peppers
Preparation
Kitchen utensils
1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Kitchen shears, 1 Springform pan (20 cm Ø), 1 Rubber spatula, 2 Small bowls, 1 Pot, 1 Wooden spoon, 1 Wire rack, 1 Tablespoon, 1 Fine grater, 1 Citrus juicer, 1 Serrated knife, 1 Whisk, 1 Parchment paper, 1 Small knife, 1 Measuring cups, 1 Cutting board
Preparation steps
1.
Blanch the pumpkin in boiling salted water for about 5 minutes. Drain and pat dry.
2.
Heat 2 tablespoons oil in a large pan and gently fry the garlic. Add the pumpkin and cook until tender and starting to brown.
3.
Arrange the lentils on plates with the pumpkin, rocket and goat cheese.
4.
Mix together the remaining oil, cider vinegar and balsamic vinegar. Season with salt and pepper and drizzle over the salad.
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