Goats cheese & lentil salad

Get stuck into a large bowl of warm lentils tossed together with rocket, figs, goats cheese and pomegranate molasses

SERVES: 2 | COOK & PREP: 20 MINS

Ingredients

• 100g lentils

• Olive oil for drizzling

• Bag of rocket leaves

• Half cucumber, diced

• 2 tomatoes, cut into quarters

• 50g goats cheese, crumbled

• 4 figs, cut into quarters

• 1 veg stock cube

• A drizzle of pomegranate molasses ( or balsamic glaze)

• Salt and black pepper

Method

1. Place the lentils in a medium pan over a high heat and top with cold water. Bring to the boil. Once boiled add the stock cube and simmer for 20 minutes or to the packet instructions (alternatively if you are short on time you can always use pre cooked lentils instead).

2. Drain the lentils and toss with the rocket leaves. Place in your favourite salad bowl and top with the cucumber, tomato, figs and goats cheese.

3. Drizzle over the olive oil and pomegranate molasses and a very small pinch of salt and grind of pepper.