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Lentil, goat’s cheese and hazelnut salad

Australian Gourmet Traveller recipe for lentil, goat’s cheese and hazelnut salad.

By Emma Knowles
  • 20 mins preparation
  • 30 mins cooking plus cooling
  • Serves 4 - 6
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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.


  • 2 baby fennel bulbs, fronds reserved
  • 60 ml olive oil (¼ cup)
  • 1 each carrot and celery stalk, diced
  • ½ Spanish onion, diced
  • 1 garlic clove, finely chopped
  • 200 gm small green lentils
  • 500 ml chicken stock (2 cups)
  • 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


  • 1
    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).
  • 2
    Combine hazelnut oil, vinegar, lemon juice and remaining olive oil in a screw-top jar and shake to emulsify. Season to taste.
  • 3
    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.