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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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Overall rating

A star rating of 4.4 out of 5.5 ratings
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