This whole thing started with a craving for goat cheese. I’m a HUGE cheese hound (who isn’t?) and I’ll seize every opportunity I can to get my hands on some choice product. One of my favorite grocery stores has a temptingly extensive selection, including an “Under $5? bin with all sorts of nibs and nuggets of ambrosial cheeses. While I love snacking on these fancy morsels, some of which I can’t even pronounce, nothing gratifies me more than a nice goat cheese. I love soft cheeses, and chèvre’s creamy texture is seriously like velvet on the tongue. It also has a subtle tartness about it that tastes so fresh and crisp.
Finally April! The beginning of a new season and warmer days. After a long time off, for celebrating Easter in Åre, and a nasty cold that I got just before the journey, I’m now charged with new energy and longing for the barbecue season!
Today’s recipe is a refreshing early spring beluga lentil salad with kale and pomegranate served with lemon-tahini dressing. This is a great vegan and gluten-free midweek dinner recipe. Packed with proteins, healthy fats and vitamins you really want in your diet after all winter and early spring holidays. This lentil salad is just perfect for a Meatless Monday!