Puy Lentil, Gorgonzola & Chicory Salad

1. Cook lentils in a medium saucepan of boiling water, uncovered, 25 minutes or until lentils are tender drain. Rinse under cold water drain well.
2. Meanwhile, add nuts to a small frying pan stir over medium heat until nuts are toasted lightly. Transfer to a chopping board, cool slightly chop coarsely.
3. Whisk vinegar and oil in a large serving bowl season to taste. Add radicchio, chicory, tomatoes, parsley and lentils toss gently to combine. Sprinkle with nuts and crumbled gorgonzola.

Tips: Canned brown lentils can be used in place of puy lentils to save time. Radicchio and chicory have a bitter flavour, so you can use baby cos lettuce if you prefer. Use cherry tomatoes if baby plum tomatoes are unavailable.