Brown loaf
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Fennel, cherry & goat’s cheese salad with lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
- 50g walnut halvesor pieces
- 250g pack pre-cooked puy lentils
- 1 large fennel bulbfinely sliced, fronds reserved
- 140g cherrieshalved and pitted (or small figs, halved)
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp clear honey
- ½ small pack tarragonroughly chopped
- 100g pack soft goat's cheese(any kind will work, but ash-rolled looks a bit special), thickly sliced and halved
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.
