Bart's Recipes
To start, rinse the pre-cooked lentils thoroughly under cold water and drain well in a colander. Take the cooked beetroot and cut it with a sharp knife into even small cubes. In a small bowl, whisk the extra virgin olive oil and balsamic vinegar together firmly until a smooth dressing forms.
Place a dry frying pan on medium-high heat and let it warm up. Add the walnuts to the pan and toast them briefly until they start to smell fragrant and change color. Keep shaking the nuts regularly to prevent burning. Remove them immediately from the hot pan, let them cool briefly on a cutting board and chop them coarsely.
Get a large bowl and add the salad leaves, drained lentils and beetroot cubes. Pour the dressing over the ingredients. Gently but thoroughly toss everything together so the dressing distributes evenly without bruising the salad leaves.
Divide the mixed salad into equal portions on two plates. Crumble the soft goat cheese with your fingers and sprinkle it over the salad. Finally, distribute the toasted walnuts over the plates and serve immediately.
