Fennel, cherry & goat’s cheese salad with lentils

Fennel, cherry & goat’s cheese salad with lentils

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 3

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving (3)
NutrientUnit
kcal466
fat29g
saturates8g
carbs26g
sugars9g
fibre10g
protein20g
salt1.6g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2015

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    Overall rating

    Rating: 5 out of 5.4 ratings

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