Guaranteed to fill you up and give you an energy boost, this tasty salad is packed with goodness.
The zesty, mustardy dressing provides zing, while the toasted hazelnuts and green apples give it a satisfying crunch.
This recipe is from Avoca’s new cookbook AVOCA at Home. The perfect gift for food lovers and home cooks, Avoca at Home is sure to spread the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, and tips on how to recreate the Avoca experience at home with simple, accessible, and delicious recipes. AVOCA at Home retails for €27.95 and can be purchased in store or at www.avoca.com
Lentil, kale and green apple salad
Ingredients
(serves eight )
130g hazelnuts
400g beluga lentils
3 Granny Smith apples, halved, cored and thinly sliced
150g baby kale
120g golden raisins
4 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh tarragon
For the dressing
juice of 2 lemons (reserve a little for the apples )
8 tbsp rapeseed oil
1 tbsp Dijon mustard
2 to 3 tbsp maple syrup
fine sea salt and freshly ground black pepper
Method
Preheat the oven to 160°C.
Scatter the hazelnuts over a small baking tray and toast in the preheated oven for five to 10 minutes, until golden.
Tip out onto a plate and set aside to cool, then roughly chop.
Rinse the lentils under cold running water.
Bring a saucepan of salted water to the boil, then add the lentils and reduce the heat.
Simmer, uncovered, for 15 to 20 minutes, until tender.
Once they are cooked, drain and cool them under cold running water.
Make the dressing by whisking together the lemon juice, oil, mustard and two tablespoons of the maple syrup.
Taste and adjust the seasoning with salt and pepper and another tablespoon of maple syrup if you would like it to be a little sweeter.
Place the apple slices in a large bowl and drizzle with the reserved lemon juice to prevent them from oxidising (turning brown ).
Add the toasted hazelnuts and cooked lentils to the apples, along with the baby kale, raisins, parsley and tarragon.
Toss to combine, then pour over the dressing, season with salt and pepper and toss again to coat everything lightly with the dressing.
