Warm silver beet and French green lentil salad with cow’s fromage
Ingredients
150g Raw Materials French Green Lentils
500ml Moredough Kitchens Chicken Stock
150g silverbeet (one third of a bunch)
6 sprigs mint, leaves picked and torn
6 sprigs fennell fronts, coarsely chopped
6 sprigs dill, coarsely chopped
4 spring onions, diagonally sliced
1 lemon, juiced
⅓ cup Raw Materials Extra Virgin Olive Oil 150g
Marinated Cow’s Fromage, crumbled
Salt Flakes
Freshly ground pepper
Method
Place the lentils in a small saucepan and cover with chicken stock. Bring to the boil over medium heat then simmer for 10 to 15 minutes or until the lentils are tender.
Drain the lentils and discard the liquid. Shred the silverbeet very finely and combine it with the hot lentils and spring onions in a large bowl.
Season with salt and pepper. Add lemon juice, oil and herbs and toss gently. Roughly chop the Marinated Cow’s Fromage through the silverbeet mix. Season again to taste and serve immediately.
Cook’s Notes
MK Vegetable Stock instead of the MK Chicken Stock works very well too.