• 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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