Category : Rick Stein

Name: Lentil, beetroot & goats’ cheese salad
Yield: 2 as a main course, 4 as a starter
Cuisine: European
Ingredients: 175g small beetroots, washed but not peeled; 2 tbsp olive oil; 1 shallot, finely chopped; 1 garlic clove, finely chopped; 100g Puy lentils, rinsed; 1 fresh thyme sprig; Small handful flat-leaf parsley, chopped; 1 ripe pear; 100g goats’ cheese log; 2 small handfuls rocket leaves; 4 walnut halves, roughly chopped; Salt and black pepper; 2 tbsp olive oil; 1 tbsp walnut oil; 1 tbsp Banyuls or sherry vinegar