LENTIL, CHICKPEA, AVOCADO & GOATS CHEESE SALAD

This salad is so versatile!!! It’s perfect to enjoy in its own, full of flavour and texture. But it’s also great to serve alongside meats or when you’re having people over. You can prepare everything in advance. Just add the avocado, pine nuts, goats cheese and dressing before you serve.

Serves 4 (6 as a side)

Ingredients:

• 1 cup French lentils, rinsed

• 400g can chickpeas, drained & rinsed

• 5 baby cucumbers, cut into long thick strips

• 1 red capsicum, cut into long thick strips

• 1 cup cherry tomatoes, halve

• 6 spring onion, finely sliced

• 1/2 cup pitted kalamata olives, roughly chopped

• 1/2 cup mint leaves, finely chopped

• 1/2 cup dill, finely chopped

• 100g goats cheese, crumbled

• 1 avocado, cut into long slices

• 1/2 cup pine nuts, toasted

• Sea salt & black pepper

  Dressing:

• 1/4 cup extra virgin olive oil

• 2 tablespoons white wine vinegar

• 1 teaspoon dijon mustard

• 1 lemon, juice squeezed

Method:

1. Place a medium saucepan of water onto boil. Once boiled, add the lentils and cook for approx. 12-15 mins (check packet). Drain, run through cold water and set aside.

2. For the dressing: Mix together all ingredients. Season well and adjust to taste.

3. For the salad: In a large bowl, add lentils, chickpeas, cucumbers, capsicum, cherry tomatoes, spring onion, kalamata olives, mint and dill. Add half the dressing to the salad and give it a good toss. Then lay the salad out on a plate or in a bowl, top with goats cheese, avocado slices and toasted pinenuts. Feel free to drizzle the remaining salad dressing over the top. Season well.