Fast Recipes

Insalata of bitter leaves, lentils, onion and pecorino

Where bright and bitter flavours unite.

By Lisa Featherby
  • Serves 4
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This salad is packed with bright and bitter flavour. It makes a perfect light lunch, or a side for a rich braise or a grilled piece of fish.


  • 100 gm (½ cup) dried green lentils
  • ½ red onion, cut into thin wedges, rinsed
  • 2 tbsp red wine vinegar
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • 4 red witlof, leaves separated
  • Handful of torn mint leaves
  • Shavings of pecorino, to serve


  • 1
    Cook lentils in boiling water until tender (20 minutes). Drain well and cool.
  • 2
    Meanwhile, combine red onion, vinegar and a large pinch of salt in a large bowl, toss to combine and leave for 10 minutes to soften.
  • 3
    Add oil, witlof, mint and cooled lentils to the onion and toss gently to combine. Transfer to plates, top with pecorino, drizzle with oil and season to taste to serve.