- Swap the spinach for swiss chard or rocket, if you like.
Eat Yourself Healthy
By Jamie Oliver
19 mins
Not Too Tricky
serves 2
About the recipe
From the ruby dressing to the flavoursome fritters, this is a scrumptious salad with bells on.
Ingredients
1 x 400g tin of lentils
160g baby spinach
1 bunch of chives (20g)
2 slices of wholemeal sourdough bread (100g)
1 large free-range egg
olive oil
160g raspberries
1 teaspoon English mustard
red wine vinegar
extra virgin olive oil
50g rinded goat’s cheese
20g walnut halves
200g mixed salad leaves
Method
- Drain the lentils and place in a food processor with the spinach and most of the chives. Tear in the bread and crack in the egg. Add a pinch of sea salt and black pepper and blitz until well combined.
- Put a large non-stick frying pan on a medium heat with a spritz of olive oil. Working in batches, cook heaped tablespoons of the mixture for 3 minutes on each side, or until golden and crispy, then remove to a board.
- Meanwhile, for the dressing, use a fork to crush half the raspberries in a bowl, mix in the mustard and ½ a tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection.
- When all the fritters are done, very finely slice the goat’s cheese and lay it in the pan to crisp up for a couple of minutes, crumbling the walnuts on top.
- Divide the salad leaves between your plates, finely chop and scatter over the remaining chives, then plate up the fritters, goat’s cheese and walnuts. Add the remaining raspberries and drizzle over the ruby dressing, to serve.
- I sometimes like to push the walnuts into the rounds of goat’s cheese before frying to add a bit of drama – they look like little crowns!
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