Chef's Recipes

Lentil, mint and broad bean salad

Australian Gourmet Traveller recipe for lentil, mint and broad bean salad from Alfred & Constance.

  • 30 mins preparation
  • 35 mins cooking
  • Serves 4
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Lentil, mint and broad bean salad
"On a recent holiday to Brisbane, my family and I enjoyed a wonderful lunch at Alfred & Constance. The lentil and broad bean salad was a particular highlight. Would you please print the recipe."
James Grey, Sydney, NSW
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 250 gm small green lentils (see note)
  • 150 gm hazelnuts
  • 400 gm podded broad beans (about 700gm unpodded)
  • 2 bunches asparagus, trimmed
  • 1 cup each (loosely packed) mint and flat-leaf parsley, coarsely torn
  • 5 radishes, thinly sliced on a mandolin
  • ½ radicchio, coarsely torn
Hazelnut dressing
  • 60 ml each hazelnut oil and olive oil (¼ cup)
  • Juice of ½ lemon
  • 1 tbsp red wine vinegar (see note)
  • ½ clove garlic, crushed


  • 1
    Cook lentils in a saucepan of boiling salted water until tender (25-30 minutes). Drain well and place in a large bowl.
  • 2
    Meanwhile, preheat oven to 180C. Scatter hazelnuts on an oven tray and roast, shaking occasionally, until browned (6-8 minutes). Set aside to cool slightly, then rub with a tea towel to remove skins, coarsely chop and add to lentils.
  • 3
    For hazelnut dressing, whisk ingredients in a bowl, season to taste and pour onto warm lentils.
  • 4
    Blanch broad beans and asparagus in separate saucepans until bright green (1 minute), drain, refresh and drain again. Peel broad beans and add to lentils. Halve asparagus and add to lentils. Add remaining ingredients, season to taste, toss to combine and serve warm or at room temperature.