- 100 g Taverna Finest goat’s milk cheese
- 250 g dried beluga lentils
- 500 g small baby carrots or large ones in small pieces
- 75 g roasted hazelnuts
- ½ bunch of fresh basil
- ½ bunch of fresh mint
- 1 tbsp oil
- 1 tsp honey
- 1 tsp bouillon
- Salt and pepper
- 1½ tbsp oil
- 1½ tbsp apple cider vinegar
- ½ tsp honey
- ¼ tsp mustard
- A pinch of salt
Beluga salad with baked carrots and goat’s cheese
Beluga lentils do not require soaking and retain their great shape and caviar glow after cooking. This is an easy recipe for a delicious main course salad, where Taverna’s goat’s cheese is accompanied by beluga lentils, carrots and fresh Herbs.
This recipe has been developed by Josephine, who blogs under the name A Tasty Love Story.
Prepare the lentils according to the instructions on the packet, with the addition however of 1 tsp. bouillon to the boiling water.
Cook them just enough so that they retain some of their crunch.
Scrub the carrots well and cut in half.
Place them on a lined baking tray and add oil, honey, salt and pepper.
Bake them in the oven at 180 degrees Celsius (conventional oven) for 45-50 minutes until they are golden and tender.
Use the same heat from the oven to roast the hazelnuts for about 10 minutes until golden.
Allow them to cool a little and then rub off any loose bits of shell.
Chop them coarsely.
Rinse and coarsely chop the herbs.
Mix together all the ingredients for the vinaigrette and season.
Take out a large serving bowl or dish and carefully stir together the carrots, lentils, herbs and vinaigrette.
Crumble the goat’s cheese into the salad. Add the nuts immediately before serving, stirring the dish a few times.