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Lentil, walnut & apple salad with blue cheese

Lentil, walnut & apple salad with blue cheese

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Puy lentils are healthy pulses that keep you fuller for longer - serve with Roquefort, Granny Smith apples, nuts and parsley

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal349
fat13g
saturates3g
carbs33g
sugars5g
fibre11g
protein25g
low insalt1g
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Ingredients

  • 250g Puy lentil
  • 1l chicken stock or water
  • 1 celery heart, finely chopped
  • 1 Granny Smith , peeled, cored and finely sliced
  • 2 shallots , finely sliced
  • 25g walnut , toasted and chopped
  • 2 tbsp flat-leaf parsley , finely chopped
  • a few handfuls mixed leaf salad
  • 1 tbsp strong blue cheese , crumbled (we used Roquefort)

For the vinaigrette

Method

  • STEP 1

    Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.

  • STEP 2

    To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.

Goes well with

Recipe from Good Food magazine, April 2013

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Overall rating

Rating: 5 out of 5.5 ratings
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