PUY LENTIL AND BACON SALAD WITH BEETROOT, GOATS CHEESE AND A DILL VINAIGRETTE

Winter this year seems eternal. I truly thought it was all over when we had a short spell of spring the other week - but no, it came back with a vengeance. It has been raining, snowing, sleeting and hailing ever since. Literally the whole lot.

In situations like these, when the days feel never-ending and almost unbearably miserable and cold the only cure seems to be a steaming hot soup, a comforting stew or a warm winter salad.

Rachel Khoo has a true gem up her sleeve with her lentil and beetroot salad. A fairly light yet comforting meal, this dish is rustled up in half an hour, looks good and tastes even better. I love the idea of using plenty of dill in the vinaigrette, which creates a lovely little pop of colour on a plate of brown.

I decided to amend the recipe a bit and added caramelised shallots and maple cured bacon - because who can resist a bit of crispy bacon. This was a great addition to the dish, rounding everything of with a smokey sweetness.

I have made this in the past adding ingredients such as mushrooms, butternut squash, spinach... be creative!

Love,








SERVES 4
PREPARATION 10mins
COOKS 30-45mins

INGREDIENTS

• 200g puy lentils, washed
• 100g soft goats cheese
• 1 bay leaf
• 2 sprigs of thyme
• 1 stock cube (I used beef but you can use vegetable or chicken)
• 6 rashers streaky maple cured bacon, cut into chunks
• 2 beetroots, very thinly sliced
• 2 shallots finely diced
• 1/2 bunch dill
• 2tbsp white wine vinegar
• 2tbsp olive oil
• 1/2tsp salt
• a pinch of brown sugar
• salt and pepper
• rocket to serve

PREPARATION METHOD

1. Cover the lentils with cold water and add the bay leaf and thyme. Bring to a boil. Once the water is boiling crumble in the stock cube. Simmer for 30-40 minutes (check on the packet instructions) until the lentils are tender. 
2. Pre-heat some olive oil in a frying pan and sautee the shallots until they start to brown (this should take about 5 minutes). Add the bacon and fry until brown and crispy.
3. Once cooked, drain the lentils (if necessary), remove the bay leaf and thyme and add to the bacon/shallot mixture. Combine everything and season to taste.
4. Place the dill, vinegar, oil, salt and sugar into a blending bowl or food processor (you can also use a stick blender) and whizz until well combined and you have a liquid vinaigrette.
5. Spoon the lentil bacon mix onto a plate, top with the beetroot, goat's cheese and rocket and drizzle with the vinaigrette. 

This is particularly yummy with a rich glass of red. 

Recipe taken from Rachel Khoo's The Little Paris Kitchen and adapted by Etta.