1 cup dry brown or Puy lentils
3 cups prepared NOMU Concentrated Liquid Vegetable STOCK
120g pancetta, sliced into lardons
2 purple figs, quartered
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
2 tbsp white balsamic vinegar
Squeeze of lemon
Small handful Italian parsley, finely chopped
NOMU Sea Salt and NOMU Black Pepper, to season
80g Crottin goats’ cheese, cut into 4 thick slices
1 tsp NOMU Italian or Provençal Rub
Handful of watercress
Soak the lentils overnight. Drain and simmer in the stock until they are soft and tender.
Slice the pancetta and quarter the figs. Heat the Olive Oil in a heavy-based pan and sauté the pancetta until crispy. Add the figs and brown briefly. Add the vinegar, followed by the lentils and stir through for the flavours to infuse and to heat the lentils. Add the lemon and parsley, season with salt and pepper and remove from the heat.
Place the goat’s cheese on a prepared baking tray, drizzle with Olive Oil and sprinkle with NOMU Rub. Place under the grill for about 5 minutes, or until lightly charred and beginning to melt.
To assemble the salad, place the watercress on a platter, top with the lentils, figs and pancetta and finish off with the grilled goat’s cheese straight out of the oven. Drizzle with the remaining dressing from the pan and serve immediately.
Tip: If you can’t find pancetta, you can use streaky bacon instead.
1 cup dry brown or Puy lentils
3 cups prepared NOMU Concentrated Liquid Vegetable STOCK
120g pancetta, sliced into lardons
2 purple figs, quartered
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
2 tbsp white balsamic vinegar
Squeeze of lemon
Small handful Italian parsley, finely chopped
NOMU Sea Salt and NOMU Black Pepper, to season
80g Crottin goats’ cheese, cut into 4 thick slices
1 tsp NOMU Italian or Provençal Rub
Handful of watercress
Soak the lentils overnight. Drain and simmer in the stock until they are soft and tender.
Slice the pancetta and quarter the figs. Heat the Olive Oil in a heavy-based pan and sauté the pancetta until crispy. Add the figs and brown briefly. Add the vinegar, followed by the lentils and stir through for the flavours to infuse and to heat the lentils. Add the lemon and parsley, season with salt and pepper and remove from the heat.
Place the goat’s cheese on a prepared baking tray, drizzle with Olive Oil and sprinkle with NOMU Rub. Place under the grill for about 5 minutes, or until lightly charred and beginning to melt.
To assemble the salad, place the watercress on a platter, top with the lentils, figs and pancetta and finish off with the grilled goat’s cheese straight out of the oven. Drizzle with the remaining dressing from the pan and serve immediately.
Tip: If you can’t find pancetta, you can use streaky bacon instead.
1 cup dry brown or Puy lentils
3 cups prepared NOMU Concentrated Liquid Vegetable STOCK
120g pancetta, sliced into lardons
2 purple figs, quartered
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
2 tbsp white balsamic vinegar
Squeeze of lemon
Small handful Italian parsley, finely chopped
NOMU Sea Salt and NOMU Black Pepper, to season
80g Crottin goats’ cheese, cut into 4 thick slices
1 tsp NOMU Italian or Provençal Rub
Handful of watercress
Soak the lentils overnight. Drain and simmer in the stock until they are soft and tender.
Slice the pancetta and quarter the figs. Heat the Olive Oil in a heavy-based pan and sauté the pancetta until crispy. Add the figs and brown briefly. Add the vinegar, followed by the lentils and stir through for the flavours to infuse and to heat the lentils. Add the lemon and parsley, season with salt and pepper and remove from the heat.
Place the goat’s cheese on a prepared baking tray, drizzle with Olive Oil and sprinkle with NOMU Rub. Place under the grill for about 5 minutes, or until lightly charred and beginning to melt.
To assemble the salad, place the watercress on a platter, top with the lentils, figs and pancetta and finish off with the grilled goat’s cheese straight out of the oven. Drizzle with the remaining dressing from the pan and serve immediately.
Tip: If you can’t find pancetta, you can use streaky bacon instead.
1 cup dry brown or Puy lentils
3 cups prepared NOMU Concentrated Liquid Vegetable STOCK
120g pancetta, sliced into lardons
2 purple figs, quartered
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
2 tbsp white balsamic vinegar
Squeeze of lemon
Small handful Italian parsley, finely chopped
NOMU Sea Salt and NOMU Black Pepper, to season
80g Crottin goats’ cheese, cut into 4 thick slices
1 tsp NOMU Italian or Provençal Rub
Handful of watercress
Soak the lentils overnight. Drain and simmer in the stock until they are soft and tender.
Slice the pancetta and quarter the figs. Heat the Olive Oil in a heavy-based pan and sauté the pancetta until crispy. Add the figs and brown briefly. Add the vinegar, followed by the lentils and stir through for the flavours to infuse and to heat the lentils. Add the lemon and parsley, season with salt and pepper and remove from the heat.
Place the goat’s cheese on a prepared baking tray, drizzle with Olive Oil and sprinkle with NOMU Rub. Place under the grill for about 5 minutes, or until lightly charred and beginning to melt.
To assemble the salad, place the watercress on a platter, top with the lentils, figs and pancetta and finish off with the grilled goat’s cheese straight out of the oven. Drizzle with the remaining dressing from the pan and serve immediately.
Tip: If you can’t find pancetta, you can use streaky bacon instead.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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