Fresh, fruity and spicy: a light, summery salad with a sophisticated interplay of flavours
A lentil salad with strawberries, creamy goat’s cheese and savoury rocket brings a springtime lightness to the plate. The combination of fruity sweetness, subtle acidity and mild creaminess harmonises perfectly with the nutty flavour of the lentils. Rounded off with a honey-balsamic vinaigrette, the result is an elegant salad that will delight both on its own and as a starter – ideal for warm days.
Ideal wine accompaniment: Schiava/Vernatsch DOC (South Tyrol, Italy)
Schiava – also known as Vernatsch in South Tyrol – is an elegant, fresh red wine with a ruby red colour, delicate structure and fine fruit aromas. Its subtle acidity and light floral notes harmonise wonderfully with the fruitiness of the strawberries and the spiciness of the goat’s cheese. The light texture and low tannin content allow the delicate flavours of the salad to unfold, while the lively nature of the wine perfectly emphasises the herbs and balsamic vinaigrette. Served chilled, this red wine is the ideal spring companion.
Other suitable wines for this dish
1st Gamay AOC (Beaujolais-Villages, France)
A fresh, slightly chilled Gamay from Beaujolais brings fruit and finesse into play. With aromas of redcurrants, raspberries and a hint of violets, it emphasises both the sweet strawberries and the fine spiciness of the goat’s cheese. Its gentle tannins and fresh acidity make it a versatile companion.
2. Pinot Noir AOC (Alsace, France)
A delicate Pinot Noir from Alsace with light cherry notes, herbal elegance and moderate acidity. The fine texture goes perfectly with the creamy component of the cheese and the freshness of the rocket. A subtle accompaniment that does not overpower the dish.
3. Zweigelt QbA (Lower Austria, Austria)
The fruity character of the Zweigelt with cherry, plum and herbal notes ideally complements the components of the salad. Its round structure balances out the acidity of the vinaigrette, while its flavour corresponds with the lentils. An insider tip for spring when served slightly chilled.
4. Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
This deep red rosé wine combines freshness and structure. With flavours of sour cherry, red berries and almonds, it goes perfectly with strawberries and goat’s cheese. Its intense colour and aromatic depth give the pairing a Mediterranean touch.
5th Trollinger QbA (Württemberg, Germany)
A slightly chilled Trollinger with fruit, floral notes and subtle tannins is a regional classic to accompany a salad. The fine structure moulds itself to the goat’s cheese, while the sweetness and acidity of the strawberries are charmingly picked up.
The recipe:
Linsensalat mit Ziegenkäse, Erdbeeren & Rucola
Kochutensilien
- 1 Kochtopf
- 1 Sieb
- 1 Schüssel
- 1 Schneidebrett
- 1 Messer
Zutaten
Für den Salat:
- 100 g Belugalinsen
- 6 –8 Erdbeeren
- 100 g Ziegenfrischkäse oder Ziegenkäserolle
- 1 Handvoll Rucola
- 1 EL Walnüsse gehackt (optional)
Für das Dressing:
- 2 EL Olivenöl
- 1 EL Balsamico di Modena
- 1 TL Honig oder Ahornsirup vegan
- 1 TL Dijon-Senf
- Salz & schwarzer Pfeffer
- Optional: ½ TL Zitronensaft für Frische
Zubereitung
Linsen kochen:
- Linsen in einem Sieb abspülen.
- In leicht gesalzenem Wasser ca. 20 Minuten garen, abgießen und abkühlen lassen.
Dressing anrühren:
- Olivenöl, Balsamico, Honig, Senf und Zitronensaft in einer kleinen Schüssel verrühren.
- Mit Salz und Pfeffer abschmecken.
Salat zusammenstellen:
- Erdbeeren waschen, entstielen und vierteln.
- Rucola waschen und trocken schütteln.
- Ziegenkäse in kleine Stücke schneiden oder zerbröseln.
Anrichten:
- Linsen mit dem Dressing vermengen.
- Auf zwei Tellern verteilen, Erdbeeren und Rucola daraufgeben.
- Mit Ziegenkäse und optional Walnüssen garnieren.
Empfohlene Beilagen
- Frisches Baguette oder Dinkelbrot
- Gegrillte grüne Spargelstangen
- Geräucherte Tofu-Würfel oder Tempeh (für vegane Option)
