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Greek Goddess goat cheese salad

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Greek Goddess goat cheese salad

with fried lentils, potatoes and cucumber

Informations supplémentaires
25 min. | 585 kcal | easy | Vegetarian, Express |
1. Adjust the steps of the recipe for your children To help your children discover and develop their taste buds, try serving them a small piece of cheese prior to adding it to the salad, just to see if they like it. Place everything in the centre of the table and let everyone serve themselves.
2. Cook the lentils Bring a small pot of water to a boil. Cook the lentils 6-8 minutes. Drain and pat dry. Heat a generous drizzle of oil in a pan over medium-high heat. Add the lentils and fry 5-6 minutes until coloured. Remove and put on a paper towel. Season with salt.
3. Cook the potatoes Cut the baby potatoes in 2 or in 4 depending on size. Put in a pot of salted water and bring to a boil. Cook 6-8 minutes until tender but still firm. Add the edamame 4-5 minutes before the end of cooking time. Drain.
4. Setup Thinly slice the radishes and cucumbers. Chop the cilantro. Break the cheese into large pieces.
5. Plate your dish Mix all the ingredients with the dressing. Season with salt and pepper to taste. Bon appétit!
1 unit Goat Cheese
1 unit Cilantro
120 ml Edamame
100 g Baby Spinach
350 g Fingerling Potatoes
2 unit Radishes
1 unit English Cucumber(s)
120 ml Du Puy Lentils
2 unit Greek Dressing
What you need pots, pan
585 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 66g
22%
fat 24g
37%
cholesterol 46mg
15%
fiber 10g
40%
protein 29g
saturated 11g
55%
sodium 384mg
16%
sugar 7g
trans 0g