Name: Fennel, cherry & goat’s cheese salad with lentils
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Ingredients: 50g walnut halves or pieces; 250g pack pre-cooked puy lentils; 1 large fennel bulb finely sliced, fronds reserved; 140g 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; 100g pack soft goat's cheese (any kind will work, but ash-rolled looks a bit special), thickly sliced and halved

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Fennel, cherry & goat’s cheese salad with lentils

Fennel, cherry & goat’s cheese salad with lentils

Jane Hornby

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Serves 2 - 3

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.4 out of 5.5 ratingsRate

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This seasonal salad is packed with contrasting flavours and textures such as crunchy walnuts, hearty Puy lentils and juicy cherries

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g walnut halves

or pieces
250g pack pre-cooked puy lentils
1 large fennel bulb

finely sliced, fronds reserved
140g 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
100g pack soft goat's cheese

(any kind will work, but ash-rolled looks a bit special), thickly sliced and halved

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Nutrition: per serving (3)

kcal466
fat29g
saturates8g
carbs26g
sugars9g
fibre10g
protein20g
salt1.6g

Method

step 1

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.
step 2

Heat the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top.
step 3

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.

Recipe from Good Food magazine, July 2015

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A star rating of 4.4 out of 5.5 ratings

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