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


  • 1 tables Sweet Chilli Sauce
  • 2 teasp Herbies Italian Herbs
  • 1 bulb Garlic
  • White Wine vinegar
  • Lemon Oil
  • Salt & Pepper to taste


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.