Fennel, cherry & goat’s cheese salad with lentils Recipe

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. - by Alison Pickel

Proudly supported by

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

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.