• 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


  • 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


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