Puy Lentil, Gorgonzola & Chicory Salad

Serves 4


  • 100g puy lentils
  • 75g walnuts
  • 125ml sherry or red wine vinegar
  • 125ml extra virgin olive oil
  • 1 small radicchio (150g), leaves separated
  • 2 large heads of chicory (250g), leaves separated
  • 180g baby plum tomatoes, halved
  • large handful fresh flat-leaf parsley leaves
  • 120g gorgonzola


  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.