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Puy lentil, toasted hazelnut and herb salad with chestnuts recipe

Puy lentil, toasted hazelnut and herb salad with chestnuts

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.

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  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 382 calories / serving

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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.

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