Lentils, radicchio, and walnuts with Manuka, honey recipe
From Yotam Ottolenghi cookbook “Plenty More” - a simply wonderful packed cookbook - worth having in your library.
Ingredients:
One cup 200 g lentils
2 bay leaves
5 tablespoons/100 g of manuka honey
1/4 teaspoon chili flakes
1/2 teaspoon ground turmeric
1 cup/ 100 g red walnuts
3 tablespoons red wine vinegar
6 tablespoon tablespoons/90 mL olive oil
1/2 a medium head radicchio war, two heads, red Belgian endive - about a 120 g
2 ounces/60 g pecorino Fiore Sardo or another mature, sheep, or goat cheese shaved
2/3 cup/20 g basil leaves, coarsely chopped
1 - 1/3 cups/20 g dill leaves, coarsely chopped
2/3 cup/20 g flat beef parsley leaves, coarsely chopped
Sea salt and Teliccherry peppercorns
Directions:
Preheat the oven to 325°F/170°C
1. Place the lentils in a saucepan, covered with plenty of water, had the bay leaves, and simmer for about 20 minutes, until tender.
2. Drain well and returned to the pan.
While the lentils are cooking, prepare the walnuts.
3. Put half the honey, the chili flakes, the turmeric, and 1/4 teaspoon salt in a small bowl. Mix well, adding just enough water to create a thick paste—about 1 teaspoon.
4. Add the walnuts and stir until well coated.
5. Spread the walnuts out onto a baking sheet line with parchment paper and roast in the oven for about 20 minutes, stirring once, until Golden and crunchy but still a little sticky.
6. Remove from the oven and set aside, removing them from the parchment paper as soon as they are cool enough to touch.
7. Whisk together the vinegar, half the oil, the remaining honey, 3/4 teaspoon sea salt, and some freshly ground peppercorns.
8. Do this until the honey dissolves.
9. Stir the mixture into the lentils while they are still hot, and then leave alone to cool down a little. Discard the bay leaves.
10. To cook the radicchio pour the remaining oil into a sauté pan and place over high heat.
11. Cut the radicchio into eight long wedges.(or quarter each Belgian endive lengthwise)
12. Place the wedges in the hot oil.
13. Cook them for about one minute on each side and transferred to a large bowl.
14. Add the lentils, walnuts, pecorino, and herbs. Stir gently and serve warmish or at room temperature
