This is such a beautiful time of the year however the weather can be quite indecisive. Hot one minute, cold the next. It was time to look for some seasonal recipes! This salad can be served warm or at room temperature. You will be surprised at the complexity of flavours in this dish that will leave you going back for more!
LENTILS, RADICCHIO AND WALNUTS WITH MANUKA HONEY
Tin of organic Puy lentils
3 tbsp red wine vinegar
45ml olive oil
100g Manuka honey
1/4 tsp chilli flakes
1/2 tsp ground turmeric
1/2 medium radicchio
1/2 bunch basil, roughly chopped
1/4 bunch dill, roughly chopped
1/2 bunch continental parsley, roughly chopped
Pecorino for shaving
Manuka Honey Nutrition Facts
What makes Manuka honey different is its amazing nutritional profile. Regular raw honey is already known for its tremendous nutritional and immune boosting abilities. Generally speaking, the typical raw unfiltered honey is a rich source of:
B vitamins (B6, thiamin, niacin, riboflavin, pantothenic acid)
Yet with Manuka honey, the nutritional content is up to 4 times that of normal flower honeys. This is what is called the Unique Manuka Factor.
Preheat your over to 150 degrees, fan forced.
Whisk together the vinegar, oil, half the honey, 3/4 teaspoon of salt and some black pepper until the honey dissolves.
Strain puy lentil and put into a small saucepan, warm through. Be gentle with them as you want to keep them whole. Once warm, take off the heat and pour your dressing into the lentils. Put aside.
While your lentils are coming to room temperature put the remaining honey, chilli flakes, turmeric and 1/4 teaspoon salt into a bowl. Mix well, adding just enough water, about one teaspoon to create a thick paste. Add the walnuts and stir until well coated. Line a baking tray with baking paper and spread walnuts evenly. Roast the oven for about 20 minutes, stirring once until golden and crunchy but still a little sticky. Remove from the oven and set aside.
To cook the radicchio, lightly oil a griddle pan, place pan on high heat. Cut the radicchio leaves into halves trimming the ends. Cook for 1 minute each side, remove from heat on to paper towel.
Strain your lentils from the dressing reserving liquid, place lentils, walnuts, herbs into a bowl and gently stir. Add as much or as little of the dressing to salad as you wish. I lightly dressed as I preferred the much subtle flavour.
Shave pecorino on top, season with salt and pepper.
MAKES 2 GENEROUS SIDE SERVINGS