Lentil, Walnut and Apple Salad with Mustard Dressing

Shopping list

• 200 g Puy lentils — rinsed

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• 1 piece bay leaf

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• 1 piece crisp eating apple — cored and diced

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• 60 g walnuts — roughly chopped and toasted

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• 50 g rocket — washed

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• 0.5 piece red onion — thinly sliced

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• 1 tbsp Dijon mustard

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• 2 tbsp red wine vinegar

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• 3 tbsp extra virgin olive oil

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• 1 pinch black pepper — freshly ground

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Step by step

1. 1

   Place the lentils and bay leaf in a medium saucepan, cover with cold water (about 500 ml) and bring to the boil.

2. 2

   Reduce the heat and simmer for 20– 25 minutes until the lentils are tender but still hold their shape. Drain well and discard the bay leaf.

3. 3

   In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil and black pepper to make the dressing.

4. 4

   Tip the warm lentils into a large serving bowl. Pour over the dressing and toss gently.

5. 5

   Add the diced apple, toasted walnuts, rocket and red onion. Toss again until everything is evenly coated.

6. 6

   Serve immediately, or chill for up to 2 hours before serving for the flavours to meld.