Puy lentil, toasted hazelnut and herb salad with chestnuts recipe
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- Serves 4
- 20 mins to prepare and 15 mins to cook
- 382 calories / serving
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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 382.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 36.8gProtein 10.4gFibre 10.1g
Method
- Combine the tarragon, maple syrup, sherry vinegar and 3 tbsp olive oil in a small bowl. Season well.
- 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.
- 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.
- Divide the warm mixture between the chicory leaves and scatter with the remaining chopped hazelnuts to serve.
- See more Christmas starter recipes
