LENTIL, BLUE CHEESE & PEAR SALAD

SERVES 6 PREP + COOK 20 MINS

◆ ¾ cup walnuts

◆ ½ cup extra-virgin olive oil

◆ ½ cup apple cider vinegar or red wine vinegar

◆ 150g curly endive lettuce leaves (see tip)

◆ ½ cup fresh flat-leaf parsley leaves

◆ ¼ cup chopped chives

◆ 400g can brown lentils, drained, rinsed

◆ 3 corella pears, sliced thinly

◆ 100g gorgonzola or other soft blue cheese, crumbled 1 In a small dry frying pan, stir walnuts on medium heat until toasted lightly. Transfer to a chopping board, cool slightly, chop coarsely.

2 Whisk oil and vinegar in a large bowl, season to taste. Add endive, parsley, chives and lentils, toss to combine.

3 Serve salad topped with sliced pear, toasted walnuts and crumbled gorgonzola.