Puy lentil salad with cheese balls, Parma ham and peach recipe

Name: Puy lentil salad with cheese balls, Parma ham and peach
Yield: Serves 2
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

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

Shop your ingredients

Tesco British Goats Cheese 125G
45g (1 1/2oz) soft goat’s cheese
£2.55
£20.40/kg
Creamfields Grated Grana Padano 100G
1/2 tbsp finely grated Parmesan
£1.65
£16.50/kg
Tesco Roasted Chopped Hazelnut 100G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Dried Fruit Nuts And Seeds
Offer valid for delivery from 30/09/2026 until 26/10/2026
25g (3/4oz) roasted chopped hazelnuts
£2.50
£25.00/kg
Tesco Fresh Cut Chives 20G
1½ tbsp chives, finely chopped
£0.50
£25.00/kg
Tesco Extra Virgin Olive Oil 250Ml
1 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Red Wine Vinegar 350Ml
1½ tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
2 tbsp flat-leaf parsley, chopped
£0.50
£16.67/kg
Napolina Lentils 400G
1 x 250g pouch cooked puy lentils
£1.00
£2.50/kg
Tesco Finest 14 Month Genuine Parma Ham 78G
5 slices Parma ham, sliced in half
£3.00
£38.46/kg
Suntrail Farms Ripen At Home Peach Minimum 4 Pack
1 large ripe peach, sliced
£1.89
£0.47/each

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.