Warm mushroom, lentil & goat's cheese salad

autumnal salad cheese chestnut mushroom chestnut mushrooms goat's cheese lentil lentils little gem lettuce little gem lettuces red onion red onions red pepper red peppers warm salad

N/A

Source

Ingredients

3 tbsp olive oil

250g chestnut mushroom , sliced

2 tbsp red wine vinegar

2 tsp Dijon mustard

2 red peppers , finely chopped

half a red onion , finely chopped

400g can lentil , drained and rinsed

2-3 Little Gem lettuces , leaves separated

100g goat's cheese , crumbled

Method

Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.

Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.