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Puy lentil, toasted hazelnut and herb salad with chestnuts recipe

Puy lentil, toasted hazelnut and herb salad with chestnuts recipe

8 ratings

This warming winter salad makes a delicious Christmas starter and is perfect for catering to guests who follow vegetarian or gluten-free diets. Pairing hearty lentils, chicory, chestnuts and hazelnuts and drizzled with a delicious sherry vinegar dressing this easy Christmas recipe can be ready in no time. See method

Ingredients

  • 2 tbsp chopped tarragon leaves
  • 2 tsp maple syrup
  • 1 tbsp sherry vinegar
  • 4 tbsp extra-virgin olive oil
  • 50g (2oz) shelled hazelnuts
  • 1 echalion shallot, sliced
  • 3 rosemary sprigs, leaves picked and finely chopped
  • 1 x 180g pack whole chestnuts, chopped
  • 4 tbsp port
  • 1 x 250g pack ready to eat puy lentils
  • 2 chicory bulbs, bases trimmed and leaves separated

Each serving contains

  • Energy

    1595kj
    382kcal     19%

  • Fat

    21g 30%

  • Saturates

    3g 13%

  • Sugars

    9g 10%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 36.8g Protein 10.4g Fibre 10.1g

Method

  1. Combine the tarragon, maple syrup, sherry vinegar and 3 tbsp olive oil in a small bowl. Season well.
  2. Put the hazelnuts in a large frying pan over a medium heat. Toast, stirring often, for a few minutes until golden. Tip onto a plate to cool, then roughly chop.
  3. Wipe the pan out and return to a low-medium heat with the remaining oil. Add the sliced shallot and rosemary. Cook for 5 minutes, stirring frequently, then turn the heat up and add the chopped chestnutsand the port. Cook for a few minutes until the port reduces down to a glaze. Remove from the heat and add the lentils, half the hazelnuts and the tarragon dressing to the pan, folding through to mix thoroughly.
  4. Divide the warm mixture between the chicory leaves and scatter with the remaining chopped hazelnuts to serve.

See more Christmas starter recipes

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