- 1 red onion
- 1 carrot
- 1 stick of celery
- 1 bay leaf
- A handful of thyme
- 400g tin of green lentils
- 1 lemon
- 200g petit chevre goat's cheese
- 40g honey
- 3 tbsp olive oil
- Sea salt & black pepper
- 1.
Peel and finely chop the red onion. Dice the carrot (no need to peel unless you want to). Trim the celery and dice it to match.
- 2.
Set a pan on a medium heat. Add 1 tbsp olive oil, then add the diced veg. Drop the bay leaf and thyme sprigs into the pan. Season with salt and pepper. Fry, stirring often, for 8 mins or until the veg are glossy but not too browned.
- 3.
Tip in the lentils with the liquid from their tin. Finely grate in the lemon zest. Bring up to a simmer, then turn the heat down and bubble for 10-15 mins or until the lentils are tender and the liquid has cooked off.
- 4.
Meanwhile, squeeze the juice from half the lemon into a small bowl. Add 2 tbsp olive oil and season with salt and pepper. Whisk together to make a dressing.
- 5.
When the lentils are ready, take them off the heat and lift out the bay leaf and thyme sprigs. Pour in the dressing. Stir to mix. Divide the rocket between 2 warm plates. Top with the lentils. Top each salad with a round of goat's cheese. Drizzle a little honey over the goat's cheese and serve.
