Recipe with: ERU Cheese Spread Chèvre

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.

Ingredients:

  • 3 Roma tomatoes
  • ½ cucumber
  • 300 ml vegetable stock
  • 50 grams lentils
  • 100 grams quinoa
  • 40 grams pomegranates
  • Olive oil
  • Salt and pepper (to taste)
  • 3 sprigs of dill
  • 50 ml water
  • 50 grams low-fat yoghurt
  • 50 grams ERU Cheese Spread Chèvre
  • 1 fennel

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.

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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