Blue cheese & lentil salad

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.

You may also like

Spiced shankleesh and bulgar salad

Butter beans with sumac and rocket

Slow roasted tomatoes with garlic and sumac