Beluga lentils glisten when they're cooked, causing them to look like beluga caviar. The flavours meld well with vinaigrettes and marinades making them the perfect salad ingredient..

Beluga lentil, goat’s cheese and avocado salad is an ample dish to serve both in the summer and winter. Dark and shiny, beluga lentils are perfect for use in salads as they hold their shape when cooked and have a delicious, earthy flavour.

These chosen lentils differ from the ordinary garden variety.  They are much smaller in appearance and soften much quicker when cooked. This lentil type is named after beluga caviar owing to their similarity in appearance. During the cooking process, the colour of the lentils fade and turn to a rich nut-brown.

Beluga lentil, goat’s cheese and avocado salad is a great end of summer choice. For more Field lentil recipes, take a look at our puy Lentil, bacon and sausage broth. If you are looking for other salad variations, take a look at our other 7 best salads for shooting lunches.


Serves 12 alongside 1 or 2 main dishes

500g (171⁄2oz) beluga lentils
3 garlic cloves, peeled
3 shallots, peeled and finely chopped
2 tbsp really good, extra-virgin olive oil
500g (171⁄2oz) smoked lardons
1 tbsp olive oil
500g (171⁄2oz) soft goat’s cheese
6 ripe avocados, cut into thin wedges
400g watercress

3 tsp honey
3 tsp Dijon mustard
3 tsp white wine vinegar
3 tbsp olive oil
2 tbsp chopped tarragon

Before you begin making your beluga lentil, goat’s cheese and avocado salad, place the lentils in a pot with the garlic and shallots. Cover them with 600ml (21fl oz) cold water, bring to a boil then simmer for 25 minutes or until just tender. (Add water if necessary during cooking.) Once cooked, drain off most of the excess water (if there is any) and season with salt, pepper and the 2 tbsp good olive oil. Remove the garlic cloves. In a large bowl whisk the honey, mustard and vinegar, then olive oil and tarragon. Season. Fry the lardons in 1 tbsp olive oil till crispy. To serve mix the lentils with the lardons and dressing then carefully mix in the goat’s cheese, avocado and watercress. This beluga lentil, goat’s cheese and avocado salad is delicious with roast chicken or pheasant.