Warm lentil salad with Hokkaido & Mozzarella

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Roast the Hokkaido Heat the oven to 210°C. Cut the Hokkaido into bite-sized wedges or chunks. Toss with olive oil, salt and black pepper and spread out well on a baking tray — avoid overcrowding. Roast for 12–15 minutes. Add the fresh sage leaves, tossing them with a little of the oil from the pumpkin. Return to the oven and roast for another 10–15 minutes, until the Hokkaido is tender and deeply caramelised at the edges and the sage is fragrant and slightly crisp.

Step 2

2. Prepare the lentils & shallot Cook the lentils according to the package instructions and drain well. Finely chop the shallot and sauté gently in a little olive oil over medium-low heat until soft and translucent, without browning heavily.

Step 3

3. Make the vinaigrette Whisk together: * olive oil * Kräuteressig * Dijon * a little agave * salt * black pepper Keep it bright and acidic rather than sweet. The agave is there simply to balance the vinegar and the bitterness of the radicchio.

Step 4

4. Prepare the radicchio Finely slice the radicchio into chiffonade. Keep it raw

Step 5

5. Make the lentil base While the lentils are still slightly warm, mix them with the sautéed shallot, vinaigrette and raw radicchio. Toss thoroughly and let sit for 5 minutes, allowing the lentils to absorb the dressing and the radicchio to soften just slightly.

Step 6

6. Toast the walnuts Toast the walnuts in a dry pan over medium heat for 3–5 minutes, shaking regularly, until fragrant. Roughly chop.

Step 7

7. Assemble Spread the dressed lentil-radicchio mixture onto plates. Top with the warm roasted Hokkaido and sage, followed by torn pieces of buffalo mozzarella. Scatter generously with the toasted walnuts and fresh parsley. Finish with freshly ground black pepper