Prosciutto and goats cheese bruschetta with black lentils

  • 1/2 loaf country bread, cut into 2.5cm slices and the slices halved
  • 1 (450g) bag baby spinach
  • 1 medium red onion
  • 1 garlic clove, minced
  • 65ml extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon honey
  • 3 tablespoons balsamic vinegar
  • Sea salt
  • 3 sprigs thyme, divided
  • 2 cloves garlic
  • 200g black lentils (you can substitute with other varieties if you can't find black lentils)
  • 115g prosciutto, thinly sliced
  • 2 (115g ) medallions goat cheese
  • 2 cloves garlic, peeled
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
For the bruschetta:
1) Preheat the oven to 190C/Gas 5. Lay out the slices of bread on a flat baking tray and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them.

2) Toast the bread in the hot oven for 1 to 2 minutes until slightly crispy but without colour. While still hot, gently rub each slice on one side with the cut face of a garlic clove then set aside.

3) Layer each slice of toast with 2 to 3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put the tray of bruschetta back into the oven and heat until the cheese is melted, the prosciutto is crispy and the bread is golden brown, about 2 minutes.

For the lentils:
1) Place the lentils in a large saucepan and cover with 2 times the amount of water. Add the thyme sprigs and season with salt. Bring to a simmer and cook for 12 to 15 minutes until the lentils are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside.

2) Combine the vinegar and honey while you drizzle in 65ml of the olive oil, whisking to combine. Season with salt and freshly ground black pepper.

3) In a large frying pan heat the remaining olive oil over a medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey and vinegar mix to the onions.

4) Put about half of the lentils in a large mixing bowl, add the spinach leaves and the caramelised onions. Toss to coat and season with salt and pepper, to taste.

5) To serve, lay the prosciutto and goat cheese bruschetta on a plate and serve with the warm lentil and spinach salad over the top. Garnish with the remaining lentils.

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