Fennel, cherry & goat’s cheese salad with lentils

• walnut halves↗50g g

  or pieces

• pack pre‑cooked puy lentils250g g
• large fennel bulb↗1

  finely sliced, fronds reserved

• cherries↗140g g

  halved and pitted (or small figs, halved)

• red wine vinegar↗1 tbsp
• extra virgin olive oil↗2 tbsp
• Dijon mustard↗1 tsp
• clear honey↗½ tsp

  ½ tsp

• small pack tarragon½

  roughly chopped

• pack soft goat's cheese↗100g g

  (any kind will work, but ash‑rolled looks a bit special), thickly sliced and halved

Step-by-step instructions

1. 1

   Heat a dry frying pan over a low‑medium heat. Add the walnuts and cook for 3 mins, stirring frequently, until they smell toasty and the skins are a deep golden brown. Set aside to cool.

2. 2

   Heat the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top.

3. 3

   Whisk together the vinegar, oil, mustard, honey and tarragon, then season. Fold the dressing through the lentils, fennel and cherries, then scoop the salad onto a platter. Scatter with the cheese, walnuts and the reserved fennel fronds.