Ingredients
8oz Puy Lentils
1 1/2 oz walnuts - chopped
1 small red onion - finely chopped
1 bay leaf
1 fat clove garlic - crushed
1 heaped tsp thyme leaves, chopped
1 tbs extra virgin olive oil
salt and pepper
Dressing
1 fat clove garlic - peeled
1 level tsp sea salt
1 rounded tsp powdered mustard
2 tbs balsamic vinegar
2 tbs walnut oil
3 tbs extra virgin olive oil
1 30g pack rocket leaves
freshly milled black pepper
2 crottin goat's cheese or 4 oz firm goats cheese
Method
Heat oil in medium saucepan, fry walnut for 1 min. Remove with draining spoon and reserve.
Add onion to oil, crushed garlic, soften 5 mins. Stir in lentils, bayleaf, thyme and coat with oil. Add 10fl oz boiling water, put lid on, simmer 30-40 mins.
Use pestle and mortar to crush garlic with salt until creamy, add mustard and work into paste. Whisk in balsamic vinegar followed by oils. Season with black pepper.
Add salt to taste to lentils. Empty into warm serving bowl, pour dressing over. Give everything a toss and stir. Then crumble goats cheese over and add rocket leaves, torn in half. Scatter walnuts over and serve.