AT A GLANCE
This earthy salad makes a great light meal as is, but it's very versatile - add roast baby beetroot or replace the goat's cheese with shredded confit duck. It would also be beautiful topped with a soft-poached egg, or served with a dollop of pistou for a burst of spring flavour.
|01||Dice 1 fennel bulb. Heat 40ml olive oil in a saucepan over medium-high heat, add diced fennel, carrot, celery, onion and garlic, and stir occasionally until softened but not coloured (5-6 minutes). Add lentils, stock, thyme sprigs and bay leaves, and 150ml water, bring to the simmer and cook until lentils are tender, and liquid has almost completely evaporated (15-20 minutes). Drain off any remaining liquid, season to taste and set aside to cool (discard thyme sprigs and bay leaves).|
|02||Combine hazelnut oil, vinegar, lemon juice and remaining olive oil in a screw-top jar and shake to emulsify. Season to taste.|
|03||Thinly shave remaining fennel bulb on a mandolin and combine in a bowl with lentils, radicchio, parsley, hazelnuts, thyme leaves and reserved fronds. Add vinaigrette, season to taste and toss to dress well. Scatter goat’s cheese on top and serve.|