Puy lentil salad with cheese balls, Parma ham and peach recipe
This Italian-inspired salad makes a tasty midweek supper for two and can be on the table in less than 15 minutes. The Parmesan, goat’s cheese and soft cheese balls are the hero of the dish, rolled in chopped hazelnuts and chives to add texture.
See method- Serves 2
- 15 mins to prepare
- 515 calories / serving
- Gluten-free
Ingredients
- 70g (2 1/2oz) lighter soft cheese
- 45g (1 1/2oz) soft goat’s cheese
- 1/2 tbsp finely grated Parmesan
- 25g (3/4oz) roasted chopped hazelnuts
- 1½ tbsp chives, finely chopped
- 1 tbsp extra-virgin olive oil
- 1½ tbsp red wine vinegar
- 2 tbsp flat-leaf parsley, chopped
- 1 x 250g pouch cooked puy lentils
- 5 slices Parma ham, sliced in half
- 1 large ripe peach, sliced
Each serving contains
- Energy
- 2155kJ 515.0kcal
- Fat
- 28g
- Saturates
- 8g
- Salt
- 2.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 35.9gProtein 32.7gFibre 9.9g
Method
- In a bowl, combine the 3 cheeses and season with black pepper. With damp hands, roll the mix into 6 small balls. Put the chopped hazelnuts and chives on a plate and gently roll the cheese balls in the nut and herb mixture until evenly coated. Set aside.
- In a small jug, mix together the olive oil and vinegar with 1 1/2 tbsp parsley. Season. Toss the lentils in half the dressing, reserving the rest. Put on a serving plate.
- Top the lentils with the slices of Parma ham and peach, and the cheese balls. Drizzle over the remaining dressing and sprinkle over the remaining parsley.
- Tip: Mix spoonsful of leftover cheese and nuts through cooked pasta, then top with grated lemon zest for an easy dinner idea.
- See more Salad recipes
