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Wash the lentils and cook them in 500 ml of water for approx. 25 minutes.
Make a dressing of the pressed garlic clove, the oil, the vinegar, the mustard and some pepper.
Mix over half of the dressing through the still warm lentils and let it cool off.
Clean all the vegetables. Wash the lettuce and drain well.
Cut the tomatoes in half and cut the radishes in four.
Mix the rest of the dressing, the tomatoes and the radishes with the lettuce.
Chop the walnuts.
Spoon the walnuts and the crumbled goat cheese in the salad.
Serve the meal.