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Lentil, goat’s cheese and hazelnut salad

This earthy salad makes a great light meal as is, but it's very versatile - add roast baby beetroot or replace the goat's cheese with shredded confit duck. It would also be beautiful topped with a soft-poached egg, or served with a dollop of pistou for a burst of spring flavour.

You'll need

2 baby fennel bulbs, fronds reserved 60 ml (¼ cup) olive oil 1 each carrot and celery stalk, diced ½ Spanish onion, diced 1 garlic clove, finely chopped 200 gm small green lentils 500 ml (2 cups) chicken stock 3 thyme sprigs, plus 1 tbsp thyme leaves 2 fresh bay leaves 1½ tbsp hazelnut oil 1 tbsp red wine vinegar Juice of ½ lemon ½ radicchio, coarsely torn ¾ cup coarsely torn flat-leaf parsley 50 gm roasted hazelnuts, coarsely chopped 100 gm soft goat’s cheese, coarsely broken


  • 01
  • Dice 1 fennel bulb. Heat 40ml olive oil in a saucepan over medium-high heat, add diced fennel, carrot, celery, onion and garlic, and stir occasionally until softened but not coloured (5-6 minutes). Add lentils, stock, thyme sprigs and bay leaves, and 150ml water, bring to the simmer and cook until lentils are tender, and liquid has almost completely evaporated (15-20 minutes). Drain off any remaining liquid, season to taste and set aside to cool (discard thyme sprigs and bay leaves).
  • 02
  • Combine hazelnut oil, vinegar, lemon juice and remaining olive oil in a screw-top jar and shake to emulsify. Season to taste.
  • 03
  • Thinly shave remaining fennel bulb on a mandolin and combine in a bowl with lentils, radicchio, parsley, hazelnuts, thyme leaves and reserved fronds. Add vinaigrette, season to taste and toss to dress well. Scatter goat’s cheese on top and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

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