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Warm Salanova Salad with Lentils, Goat Cheese and Roasted Peppers


1 ¼ cup dried French (Puy) lentils
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
sea salt and freshly ground black pepper
½ pound bag Salanova salad mix
1 jar of roasted bell peppers (450 g), drained and cut in long strips
¼ cup fresh parsley leaves, roughly chopped
2 shallots, minced
¾ cup soft goat cheese, crumbled


  1. Boil the lentils in water for 20 minutes or until just cooked. Drain and allow to cool slightly.
  2. Meanwhile, mix the oil with vinegar and mustard. Season to taste with salt and pepper.
  3. Wash and dry salad mix and toss in a large bowl. Mix with the bell pepper, parsley, and shallot. Toss in the warm lentils.
  4. Drizzle on the dressing and crumble the goat cheese over the salad.