Puy Lentil & Walnut Salad

Serves 4 as a side

INGREDIENTS 

Lentils 

1 cup puy lentils (green or brown will also work)
3 cups cold water
1 shallot (or small onion) peeled and cut in half
2 cloves garlic, peeled  sprig oregano
sprig thyme
1 bay leaf
¾ teaspoon flaky sea salt

Dressing 

2 cooked garlic cloves
¼ teaspoon raw sugar
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
1 tablespoon red wine vinegar
2 tablespoons olive oil

Salad 

cooked, seasoned lentils
½ cup walnuts, chopped
1 beetroot, finely sliced
150 g rocket (or mizuna or mesclun)
black pepper to taste

METHOD 

For the lentils, put all ingredients into a cold pan. Bring to a boil, cover and turn down to a good simmer, but be careful not to let it boil again. You want to keep some movement in the water without threatening to demolish the lentils. Check your lentils after 20 minutes. They may need 25-30 minutes total but you don't want them mushy. You want them soft with a tiny bite left so keep an eye on them and take off the heat when cooked. If they start falling apart at all, take them straight off.

Drain but don't rinse. Pick out the large parts of shallot/ onion and herb stalks. Take the garlic cloves out and keep for the dressing. Set aside with lid on to keep warm while you make the dressing.

For the dressing, combine all ingredients with the reserved cooked garlic, smashing the garlic with the back of a fork. Pour dressing over warm lentils. Leave to cool in a fridge for at least an hour, or overnight if you're uber organised.

Combine your cooked lentils with all salad ingredients. Toss gently, taste a leaf and if needed, add sea salt and serve.