Lentil, walnut & apple salad with blue cheese
Puy lentils are healthy pulses that keep you fuller for longer – serve with Roquefort, Granny Smith apples, nuts and parsley
-
Prep:30 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 349
-
fat 13g
-
saturates 3g
-
carbs 33g
-
sugars 5g
-
fibre 11g
-
protein 25g
-
salt 1g
Ingredients
- 250g Puy lentils
- 1l chicken stock or water
- 1 celery heart, finely chopped
- 1 Granny Smith, peeled, cored and finely sliced
- 2 shallots, finely sliced
- 25g walnuts, toasted and chopped
- 2 tbsp flat-leaf parsley, finely chopped
- a few handfuls mixed leaf salad
- 1 tbsp strong blue cheese, crumbled (we used Roquefort)
- 2 tbsp extra-virgin olive oil or walnut oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
Method
Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.
To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.
