LENTIL, WALNUT & APPLE SALAD WITH BLUE CHEESE

Lentil, walnut & apple salad with blue cheese image

Puy lentils are healthy pulses that keep you fuller for longer - serve with Roquefort, Granny Smith apples, nuts and parsley

Provided by Jennifer Joyce

Time 55m

Number Of Ingredients 13

Ingredients

250g Puy lentil
1l chicken stock or water
1 celery heart, finely chopped
1 Granny Smith , peeled, cored and finely sliced
2 shallots , finely sliced
25g walnut , 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

Steps:

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.

Nutrition Facts : Calories 349 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium