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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

You might also like...

Egg sandwich

recipes

Ikan bilis with peanuts

Hakka-style eggplant with prawn filling

recipes

Watermelon with crisp fish

Turmeric and lemongrass chicken on sugarcane

recipes

Corndogs

Roast chicken salad with cider, apple and witlof

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×