Salad of rocket with goat’s cheese, lentils and balsamic onions

Salad of rocket with goat’s cheese, lentils and balsamic onionsThis salad makes an unusual first course for a smart dinner party. The balsamic onions can be prepared up to two weeks in advance and kept covered in the fridge until you’re ready to toss them with the lentils and fresh ingredients. Puy lentils are available from all good supermarkets.

Salad of rocket with goat’s cheese, lentils and balsamic onions
  • Serves: 4
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 3
  • Suitable for vegetarians
  • Syns per serving:


  • 20 shallots, peeled
  • ½ tsp sunflower oil
  • 4 tbsp balsamic vinegar
  • 110g Puy lentils, dried
  • 25g sun-dried tomatoes
  • 110g rocket leaves
  • 60g baby spinach leaves
  • 75g goat’s cheese, diced
  • 2 tbsp chopped fresh flat-leaf parsley
  • 7g sunflower seeds

For the dressing

  • 1 tsp sherry vinegar
  • 3 tsp sunflower oil
  • 1 tsp lemon juice
  • salt and freshly ground black pepper


  1. Pack the onions tightly into a small, heavy-based saucepan. Add the ½ tsp of sunflower oil and fry over a high heat for about 5 minutes or until brown, turning the onions frequently so that they colour evenly. Reduce the heat, cover the pan and cook gently for a further 5 minutes until tender.
  2. Transfer the onions to a bowl, pour over the balsamic vinegar, cover and leave to marinate for at least 12 hours, turning them a few times. If wished, refrigerate them for up to 2 weeks. The balsamic vinegar can be reused.
  3. Wash the lentils under running cold water, then drain. Cook them in plenty of salted water for about 15 minutes until they are just tender but still have a bite. Drain, refresh in cold water and dry on a clean tea towel.
  4. Mix together all the ingredients for the dressing, seasoning to taste. Mix the lentils with the sun-dried tomatoes and a little of the dressing. Spoon onto 4 serving plates.
  5. Toss the rocket and spinach with the drained shallots in half of the remaining dressing and arrange on top of the lentils. Place the goat’s cheese on top and sprinkle with parsley and sunflower seeds. Pour over the remaining dressing and serve.

You'll discover 100's more recipes in group!

Pay weekly and get HALF PRICE membership! That’s only £5 to join and £4.95 weekly – a total of just £9.95 to pay on your first night - a fabulous saving of £5! After that, bring a new member along and get a week free! If you join with a 12-week Countdown course you’ll also get two free weeks (out of 12) and a FREE copy of our Eat More for Less cookbook, saving an extra £14.85!

Visit to find your nearest group.

or become an online member

You'll find more delicious recipe and menu ideas at your local group, along with all the help you need to get started and reach your target weight.

What you get with
group membership

  • Loads of recipe ideas, eating out suggestions, hints and tips shared in group
  • Taster sessions to share delicious Food Optimising recipes
  • A huge selection of great value recipe books to buy in group
  • Free access to hundreds of online recipes to inspire and motivate
  • The support and expertise of your Slimming World Consultant
find a friendly local group

What you get with
online membership

  • Easy access to over 1000 mouth-watering recipes
  • An interactive meal planner plus set 7-day menus
  • Meal ideas, eating out suggestions, healthy take-away options and more!
  • Share your own culinary inventions with fellow members
  • Masses of online features to inspire and motivate
lose weight online

Featured success

Charlotte’s all singing, all dancing after 4st 10lb* loss!
Charlotte’s all singing, all dancing after 4st 10lb* loss!

Charlotte's now 4st 10lbs* lighter, and is taking centre stage!

Read more