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Blue cheese & lentil salad

November 7, 2010

We’ve been slowly working our way through Plenty, the new Ottolenghi book (yeah, about time someone made a sexy vegetarian cookbook). This is a variation on one of Ottolenghi’s salads (and definitely one for blue cheese lovers). I think I’d caramelise the onions next time though, it needs a bit more sweetness to offset the cheese.

You’ll need

  • One small red onion
  • 1 tbsp red wine vinegar
  • olive oil
  • 1 x tin of lentils
  • a handful of chopped parsley, chives and dill
  • 50g of blue cheese
  • a batch of slow-roasted tomatoes (with  thyme and balsamic vinegar)

To cook

Once you’ve made the tomatoes, put the red onion (caramelised or not) in a bowl and cover with vinegar and some salt and leave it to sit for a while. If you don’t like the sharpness of onions (which I don’t) you could also put it in some iced water for 5-10mins before this stage. Once the onion is done, mix together with the lentils, tomatoes and herbs with a dash of olive oil and salt and pepper. Finish with the blue cheese, ripped into chunks.

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2 Comments leave one →
  1. November 7, 2010 2:59 pm

    Does this just serve one person? Because no way is 50g of blue cheese enough to share between two, in my humble opinion ;) But then again, I can eat an entire wedge of blue cheese in teh space of thirty minutes…

    Thank you for sharing the recipe!

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