Puy Lentil, Walnut & Blue Cheese Salad
Puy Lentil, Walnut & Blue Cheese Salad

Puy Lentil, Walnut & Blue Cheese Salad

Don’t feel you have to be restricted to cooking stews and hearty one-pot dishes in a slow cooker – it’s more versatile than you think. Options include bean, lentil and grain-based salads, particularly those using a combination of cooked and raw ingredients to enhance their nutritional value, colour and texture. Try to avoid serving this salad fridge-cold, it’s best at room temperature or even while still warm when the cheese melts slightly in the heat of the lentils.
Photography: KATE WHITAKER
Total Time
3 Hours 30 Minutes
1 tbsp of extra-virgin olive oil
1 large carrot, quartered lengthways & diced
1 celery stick, diced
2 banana shallots, diced
150g of Puy lentils, rinsed well
2 bay leaves
250ml of hot vegetable stock/broth
100g of watercress, spinach & rocket salad
80g of walnut halves, toasted & broken into pieces
100g of vegetarian dolcelatte, or dairyfree alternative, cut into small pieces
2 tbsp of extra-virgin olive oil
1 tbsp of raw apple cider vinegar
1 tsp of Dijon mustard
1 small garlic clove, crushed
Sea salt & freshly ground black pepper
Step 1

Heat the olive oil in a large frying pan/skillet over a medium-low heat, add the carrot, celery and three-quarters of the diced shallot and saut. For 10 minutes, stirring occasionally, until softened.

Step 2

Tip the shallot mix into the slow cooker pot and add the lentils, bay leaves and hot stock/broth – the stock/broth should just cover the lentils but not swamp them. Cover, lining the lid with kitchen paper/paper towels to absorb any moisture, and cook for 3½-4½ hours on low or 2½-3½ hours on high, until the lentils are tender and there is minimal amount of liquid in the pot. Leave to cool slightly or to room temperature.

Step 3

To make the dressing, mix everything together until combined and season with salt and pepper to taste.

Step 4

Spoon the lentil mixture into a large, shallow serving bowl, add the salad leaves, reserved shallot and dressing and toss until combined. Scatter over the walnuts and cheese, to serve.

Recipe courtesy of Healthy Vegetarian & Vegan Slow Cooker by Nicola Graimes, published by Ryland Peters & Small (£16.99) Photography by Kate Whitaker © Ryland Peters & Small.

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