Radish, lentil & mint salad

• walnut pieces↗50g g
• olive oil↗3 tbsp
• red onion↗1

  sliced

• black treacle↗1 tsp
• sherry vinegar↗2 tbsp
• mint↗small pack

  leaves picked and half chopped

• can green lentils↗400g g

  drained and rinsed

• cucumber↗½

  chopped

• radishes↗300g g

  some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes – see…)

Step-by-step instructions

1. 1

   Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.

2. 2

   In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.

3. 3

   In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.