AT A GLANCE
"On a recent holiday to Brisbane, my family and I enjoyed a
wonderful lunch at Alfred & Constance. The lentil and broad
bean salad was a particular highlight. Would you please print the
James Grey, Sydney, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Cook lentils in a saucepan of boiling salted water until tender (25-30 minutes). Drain well and place in a large bowl.|
|02||Meanwhile, preheat oven to 180C. Scatter hazelnuts on an oven tray and roast, shaking occasionally, until browned (6-8 minutes). Set aside to cool slightly, then rub with a tea towel to remove skins, coarsely chop and add to lentils.|
|03||For hazelnut dressing, whisk ingredients in a bowl, season to taste and pour onto warm lentils.|
|04||Blanch broad beans and asparagus in separate saucepans until bright green (1 minute), drain, refresh and drain again. Peel broad beans and add to lentils. Halve asparagus and add to lentils. Add remaining ingredients, season to taste, toss to combine and serve warm or at room temperature.|
Note At Alfred & Constance, the chefs use Mount Zero French-style fine green lentils and cabernet sauvignon vinegar; both are available from select grocers and delicatessens.