Name: Lentil, mint and broad bean salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 250 gm small green lentils (see note); 150 gm hazelnuts; 400 gm podded broad beans (about 700gm unpodded); 2 bunches asparagus, trimmed; 1 cup each (loosely packed) mint and flat-leaf parsley, coarsely torn; 5 radishes, thinly sliced on a mandolin; ½ radicchio, coarsely torn; Hazelnut dressing; 60 ml each hazelnut oil and olive oil (¼ cup); Juice of ½ lemon; 1 tbsp red wine vinegar (see note); ½ clove garlic, crushed

“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 recipe.”

James Grey, Sydney, NSW

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Ingredients

250 gm small green lentils (see note)

150 gm hazelnuts

400 gm podded broad beans (about 700gm unpodded)

2 bunches asparagus, trimmed

1 cup each (loosely packed) mint and flat-leaf parsley, coarsely torn

5 radishes, thinly sliced on a mandolin

½ radicchio, coarsely torn

Hazelnut dressing

60 ml each hazelnut oil and olive oil (¼ cup)

Juice of ½ lemon

1 tbsp red wine vinegar (see note)

½ clove garlic, crushed

Method

Main

1.Cook lentils in a saucepan of boiling salted water until tender (25-30 minutes). Drain well and place in a large bowl.

2.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.

3.For hazelnut dressing, whisk ingredients in a bowl, season to taste and pour onto warm lentils.

4.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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin

Ingredients

Method

Main

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