Warm salad of lentils, roasted tomatoes, chorizo and goat's cheese
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This salad is an alternative to all things Christmasy. Perhaps, like me, you might be craving something a little more punchy something very different from anything you may have eaten the day before. I love chorizo rich, smokey and oily, it works well with sharp, clean accompaniments such as rocket or dandelion. It also makes a very good filling for sandwiches and is wonderful with scrambled eggs.
4 plum tomatoes
1tsp sugar
1tsp sea salt
1 tsp ground black pepper
4 chorizo
150g/5oz lentils
Handful of rocket leaves
170g/6oz soft young goat's cheese
For the dressing
2tsp Dijon mustard
1 1/2 tbsp sherry vinegar
Pinch of sea salt
Good grinding of ground black pepper
60ml/21/2fl oz extra-virgin olive oil
Heat the oven to 160C/325F/Gas3 and start by roasting the tomatoes. Slice in half lengthwise and lay cut-side up on a baking tray. Place the sugar, salt and ground black pepper in a small bowl and mix together thoroughly. Sprinkle over the tomatoes and roast in the oven for two hours. The tomatoes will become caramelised and semi-dry. Remove and drizzle with a little olive oil and set aside.
While the tomatoes roast, place the lentils in a large pan and just cover with unsalted water. Place on a medium heat, bring to the boil, turn down and simmer for about 20 to 25 minutes, until tender.
To make the dressing, place the mustard, vinegar and a little salt and pepper in a bowl; stir together to combine and whisk in the olive oil.
Place a non-stick saucepan over a high heat and add a tablespoon of the olive oil. Slice the chorizo into one-inch slices and fry in the pan until they are brown; this should take approximately two minutes. Turn and cook for a further two minutes. Remove from the pan and lay the slices on kitchen paper to drain any excess oil.
To assemble the salad, crumble the goat's cheese into a bowl, add the rocket, and cooked lentils. Drizzle a little extra-virgin olive oil over the top. Divide among four plates; arrange the roasted tomatoes and chorizo on top and spoon over the dressing. Serve with warm bread.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments