Quinoa salad with lentils and a goat’s cheese dressing

Dress this quinoa salad with a fresh-sweet dressing of creamy goat’s cheese and yoghurt. Would your guest prefer not to have goat’s cheese? Make a dressing with one of our other ERU Cheese Spreads.

Preparation

• Dice the Roma tomatoes and the cucumber.
• Bring the vegetable stock to the boil and add the lentils.
• Cook for 10 minutes and then add the quinoa. Cook together for another 10 minutes until tender and drain.
• Mix the vegetables and pomegranates with the cooled lentils and quinoa.
• Dress with olive oil and season with salt and pepper to taste.
• Finely slice the dill and mix with water, yoghurt and ERU Cheese Spread Chèvre.
• Mix until the dressing has the desired consistency.
• Slice the fennel as thinly as possible with a cutting machine or mandolin.
• Spoon the salad into a bowl and scatter with fennel.
• Drizzle the fresh dressing over the salad.

Method

• Dice the Roma tomatoes and the cucumber.
• Bring the vegetable stock to the boil and add the lentils.
• Cook for 10 minutes and then add the quinoa. Cook together for another 10 minutes until tender and drain.
• Mix the vegetables and pomegranates with the cooled lentils and quinoa.
• Dress with olive oil and season with salt and pepper to taste.
• Finely slice the dill and mix with water, yoghurt and ERU Cheese Spread Chèvre.
• Mix until the dressing has the desired consistency.
• Slice the fennel as thinly as possible with a cutting machine or mandolin.
• Spoon the salad into a bowl and scatter with fennel.
• Drizzle the fresh dressing over the salad.

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