Baked Brie and Lentil Salad
A vegetarian friendly dinner that hits hard on both flavour and nutrition. An excellent way to enjoy bread, cheese and olive oil while keeping things healthy!
Servings: 2
Ingredients
For the lentil salad
- 200 g dried lentils
- 0.5 carrot
- 0.5 cucumber
- 1 shallot
- 1 clove of garlic
- 1 tsp dried mixed herbs
- 1 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp mustard
- 1 L low sodium chicken stock or vegetable stock
For the baked Brie
- 100 g Brie
- A few pistachios
- A sprig of rosemary
- 1 clove of garlic
- 1 tbsp honey
- Salt and pepper to taste
- Good crusty bread
Instructions
Baked Brie
- Crush the pistachios, and finely mince rosemary leaves. Peel the clove of garlic and cut into thin slices.
- Take the Brie out of the packaging and place in an oven safe container.
- Make cuts into the Brie to create a cross-hatch pattern. Insert garlic slices into the cuts.
- Drizzle the Brie with honey. Top it with pepper, rosemary and crushed pistachios.
- Bake the Brie at 180C/350F for 10-12 minutes, or more if it’s a bigger piece. Meanwhile, cut bread into pieces.
- Allow the Brie to rest. Toast bread slices in the oven’s residual heat.
- Serve warm.
Lentil salad
- Bring stock to a simmer. Meanwhile, wash the lentils well and drain.
- Simmer lentils for about 20 minutes, or until tender. In the meantime, wash and dice the vegetables.
- Once lentils are done, drain excess liquid. Whisk mustard, olive oil and vinegar together.
- Mix lentils, vegetables, aromatics and herbs with dressing. Season to taste.
- Refrigerate overnight before serving.