Super salad.

Posted on September 29, 2011


This salad is incredibly good for you and great to serve when entertaining. I love the earthy flavour of the lentils with the acidity of the cheese and smokiness of the capsicum.

Serves 4 or 6 as a side.

Lentil, roasted capsicum & goats cheese salad.



375g Marinated goats feta.

Reserved oil from cheese.

1/4 cup olive oil.

1/4 small iceberg lettuce, torn.

1 red capsicum.

1 yellow capsicum.

250g puy lentils.

Handful of mint, chopped roughly.

Handful of parsley, finely chopped.

1 large pita bread, separated, toasted, broken into pieces.

1 tbsp sumac.

Juice of lemon.

1 tsp salt.


  1. Bring a pot of boiling water to a boil, add Puy lentils and cook for 20-30 minutes until softened.
  2. In the meantime, roast capsicums under a grill or directly on stove top flame, until charcoal.
  3. Put capsicums in a plastic bag, tie and allow to steam.
  4. Remove from bag, while warm, and peel off skin completly.
  5. Slice in strips.
  6. Remove puy lentils, drain water, and run cold water over the lentils to chill, or put them in a bowl of cold water.
  7. Seperate halves of a pita bread, and toast under grill until brown. Break into pieces, when it cools.
  8. Drain oil from goats feta, add sumac and lemon to oil, add additional 1/4 cup oil.
  9. Put lettuce, capsicum, parsley & mint in a serving bowl and drizzle with oil mixture. Mix.
  10. Top with goats feta and mix.
  11. Season with salt and pepper. Serve.
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