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Nutrition: per serving (3)

  • kcal466
  • fat29g
  • saturates8g
  • carbs26g
  • sugars9g
  • fibre10g
  • protein20g
  • salt1.6g

Method

  • step 1

    Heat a dry frying pan over a low-medium heat. Add the walnuts and cook for 3 mins, stirring frequently, until they smell toasty and the skins are a deep golden brown. Set aside to cool.

  • step 2

    Heat the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top.

  • step 3

    Whisk together the vinegar, oil, mustard, honey and tarragon, then season. Fold the dressing through the lentils, fennel and cherries, then scoop the salad onto a platter. Scatter with the cheese, walnuts and the reserved fennel fronds.

Recipe from Good Food magazine, July 2015

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.4 out of 5.5 ratings

catie74

This is so lovely. I often leave the walnuts out. A great one for a packed lunch for work, just take the dressing separately

Minoo avatar

Minoo

A star rating of 5 out of 5.

I admit I was sceptical about the flavour combination in this but it was so good! The creamy goats cheese, earthy lentils, sweet cherries and fresh fennel was lovely. Will make this again!

KochinVeronica avatar

KochinVeronica

A star rating of 5 out of 5.

I utterly enjoyed this salad!

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