Fennel, cherry & goat’s cheese salad with lentils
This seasonal salad is packed with contrasting flavours and textures such as crunchy walnuts, hearty lentils and juicy cherries.
This seasonal salad is packed with contrasting flavours and textures such as crunchy walnuts, hearty lentils and juicy cherries.
Ingredients
50 g walnut halves or pieces
250 g cooked French-style lentils
1 large fennel bulb, finely sliced, fronds reserved
140 g cherries, halved and pitted (or small figs, halved)
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
½ tsp clear honey
½ small pack tarragon, roughly chopped
100 g pack soft goat's cheese, thickly sliced and halved
Method
- Heat a dry frying pan over a low-medium heat. Add the walnuts and cook for 3 mins, stirring frequently, until they smell toasty and the skins are a deep golden brown. Set aside to cool.
- Prepare the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top.
- Whisk together the vinegar, oil, mustard, honey and tarragon, then season. Fold the dressing through the lentils, fennel and cherries, then scoop the salad onto a platter. Scatter with the cheese, walnuts and the reserved fennel fronds.
