LENTILS, CHICKPEAS & AVOCADO WITH GOAT’S CHEESE
Family Food by Sarah Pound

Photography by Mark Roper
Food and prop styling by Kirsten Jenkins

The delightful mix of earthy lentils, creamy avocado and tangy goat’s cheese is sure to be a hit when you’re entertaining. This vibrant salad isn’t just a feast for the eyes, it’s a crowd-pleaser that will have your guests diving in for seconds.

PREP TIME 20 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS
200 g (1 cup) dried puy lentils, rinsed
400 g can chickpeas, drained and rinsed
5 baby cucumbers, cut lengthways into long thick strips
1 red capsicum, cut into long thick strips
150 g (1 cup) cherry tomatoes, halved
6 spring onions, finely sliced
80 g (1/2 cup) pitted kalamata olives, roughly chopped
1 handful of mint leaves, finely chopped
1 handful of dill, finely chopped
1 avocado, cut into long slices
100 g soft goat’s cheese, crumbled
80 g (1/2 cup) pine nuts, toasted

LEMONY VINAIGRETTE
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
juice of 1 lemon
salt flakes and freshly ground black pepper

RECIPE

Bring a saucepan of water to the boil. Add the lentils and reduce the heat to low. Gently simmer for 12–14 minutes until the lentils are tender but still have a bit of bite (that’s the way I like mine). They might need slightly longer – a further 5 minutes – if you prefer more tender lentils. Drain and rinse under cold water to stop the cooking process. Drain again and set aside.

Now for some flavour. Combine all the lemony vinaigrette ingredients in a small bowl and whisk well. Taste and adjust seasoning as needed.

Start assembling. Place the lentils, chickpeas, cucumber, capsicum, cherry tomatoes, spring onion, olives, mint and dill in a large bowl. Pour on half the vinaigrette and give the salad a good toss. Arrange the salad on a serving plate or in a bowl, scatter on the avocado, goat’s cheese and pine nuts. Feel free to drizzle the remaining vinaigrette over the top. Season well and serve.