- 50g walnut halves or pieces
- 250g pack pre-cooked puy lentils
- 1 large fennel bulb, finely sliced, fronds reserved
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 140g cherries, halved and pitted (or small figs, halved)
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 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
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 100g pack soft goat's cheese (any kind will work, but ash-rolled looks a bit special), 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.
Heat 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.