Lentil, walnut & apple salad with blue cheese

• Puy lentil↗250g g
• chicken stock↗1l l

  or water

• celery↗1

  heart, finely chopped

• Granny Smith↗1

  peeled, cored and finely sliced

• shallots↗2

  finely sliced

• walnut↗25g g

  toasted and chopped

• flat-leaf parsley↗2 tbsp tbsp

  finely chopped

• a few handfuls mixed leaf salad
• strong blue cheese↗1 tbsp tbsp

  crumbled (we used Roquefort)

• extra-virgin olive oil↗2 tbsp tbsp

  or walnut oil

• red wine vinegar↗2 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• garlic clove↗1

  crushed

Step-by-step instructions

1. 1

   Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.

2. 2

   To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.