Duck & beetroot toasts
A quick and simple chutney that's a great toast topper with pâté or cheese
Warm mushroom, lentil & goat's cheese salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oil
- 250g chestnut mushroomsliced
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 red peppersfinely chopped
- half a red onionfinely chopped
- 400g can lentildrained and rinsed
- 2-3 Little Gem lettucesleaves separated
- 100g goat's cheesecrumbled
Nutrition: per serving
- kcal220
- fat14g
- saturates4g
- carbs15g
- sugars7g
- fibre0g
- protein10g
- salt1.31glow
Method
step 1
Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
step 2
Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.
