Luxurious LENTIL salad with WALNUTS and HONEY

A festive meal :-)

INGREDIENTS (SERVES 3)

200 g Puy (or black) lentils 

2 bay leaves

5 tbsp/100g honey 

¼ tsp chile flakes 

½ tsp ground turmeric 

100g walnuts 

3 tbsp red wine vinegar 

4 tbsp olive oil 

3 handfuls mixed salad or ruccola/arugula

150g g pecorino or another mature sheep or goat cheese, shaved 

20g basil leaves, coarsely chopped 

20g dill leaves, coarsely chopped 

20g flat-leaf parsley leaves, coarsely chopped 

salt and black pepper

METHOD

1. Place the lentils in a saucepan, cover with plenty of water, add the bay leaves, 1/2 teaspoon salt, 1/4 vegetable stock (optional) and simmer for about 20 minutes, until tender. Drain well, return to the pan and set aside. 

2. While the lentils are cooking, prepare the walnuts. Put half the honey, the chile flakes, the turmeric, and ¼ teaspoon salt in a small bowl. Mix well, add 1 teaspoon water to create a thick paste. Add the walnuts and stir until well-coated. 

3. Transfer the walnuts into a frying pan and cook/roast on medium heat, stirring several times until most of the liquid evaporates and the walnuts are golden and crunchy but still a little sticky. Remove from the heat and set aside on a parchment paper until they are cool enough to touch. 

4. Whisk together the vinegar, the oil, the remaining honey, 3/4 teaspoon salt, and some black pepper until the honey dissolves. Stir into the lentils while they are still hot, then leave to cool down a little, discarding the bay leaves. 

5. Put the salad into a big serving bowl. Add the lentils, walnuts, pecorino, and herbs. Stir gently and serve warmish or at room temperature.

Serve with flatbread