Lentil, Gorgonzola And Chicory Salad

1. 1

   Cook lentils in boiling water for 25 mins, or until tender. Rinse under cold running water until cool then drain.

2. 2

   Meanwhile, dry-toast nuts in a small frying pan over medium heat until lightly toasted. Transfer to a cutting board. Let cool slightly then chop roughly.

3. 3

   Whisk vinegar and oil in a large serving bowl and season to taste. Add radicchio, chicory, tomatoes, parsley and lentils and toss gently to combine. Sprinkle with walnuts and cheese to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.