
Winter Lentil Salad
You’ll need:
- 500gm French Green Lentils or Du Puy Lentils
- 4 bay leaves
- 1 red onion sliced finely
- 1 baby fennel sliced finely
- ½ butternut pumpkin diced
- 1 bunch of fresh chervil
- 125gm mild blue cheese – like St Agur
- 120gm Silverbeet sliced
Dressing
- 1 tables Sweet Chilli Sauce
- 2 teasp Herbies Italian Herbs
- 1 bulb Garlic
- White Wine vinegar
- Lemon Oil
- Salt & Pepper to taste
Method:
Cook lentils as per instructions on box in water or stock with bay leaves. Once lentils are cooked rinse and cool.
Coat pumpkin, onion, fennel & garlic bulb lightly in olive oil and roast on a baking tray in a moderate 175 Degrees C oven until vegetables are starting to brown & pumpkin & garlic have softened. You might need to take out fennel & onion before the pumpkin & garlic.
Take vegetables & garlic out of oven and allow to cool.
Pop the garlic out of the skin and mash, set aside for the dressing
Mix vegetables through lentils & then chervil, silverbeet & sprinkle over blue cheese.
Mix together all dressing ingredients & dress salad.
You can enjoy this salad slightly warm or cold, served with lamb or chicken.