Puy lentil salad with shallots, beetroot, and crumbled goats cheese

A lovely looking salad full of beautiful tastes and textures……..who said salads are boring? Quoted by a client, “I can’t believe this taste sensation!!! It is AMAZING!”

I love to incorporate beetroot into salads as it is a great source of iron, folate and antioxidants among other vitamins and minerals.

Serves 2


1 red onion, finely chopped

2 shallots, finely chopped

1 tsp coconut oil

70 g cooked puy lentils

75 g small beetroot, cooked, sliced

1 head of chicory, cut in half and finely shredded

50 g goat’s cheese, crumbled

2 tbsp chopped chives

1 tbsp shelled hemp seeds

2 tbsp olive oil

1 tbsp lemon juice

Sea salt and pepper


  • In a bowl, mix all the ingredients together and season well with salt and pepper. It really is that simple!
  • To serve, spoon into salad bowls and sprinkle with some reserved chives and crumbled goats cheese.

* Keep in the fridge and use within 4-5 days.