Serves 4

Ingredients

  • 1 1/4 cups green lentils
  • 2 bay leaves
  • 1/2 cup manuka honey, divided
  • 1/4 tsp red pepper flakes
  • 1/2 tsp ground turmeric
  • salt
  • 1 tsp water
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil, divided
  • black pepper
  • 1 cup walnuts
  • 1/2 medium radicchio
  • 2 oz. pecorino sardo cheese, shaved (or goat cheese)
  • 2/3 cup roughly chopped basil
  • 2/3 cup roughly chopped dill
  • 2/3 cup roughly chopped flat-leaf parsley

Instructions

  1. Preheat oven to 300ºF.
  2. Put lentils and bay leaves in a medium saucepan; cover with plenty of water. Simmer until tender, about 15 minutes.
  3. In a bowl, combine 1/4 cup honey, red pepper flakes, turmeric, a large pinch of salt, and 1 tsp water to create a thick paste.
  4. Drain lentils and return to the pan. Discard bay leaves.
  5. In a small bowl, combine vinegar, 1/4 cup oil, remaining honey, 1/2 tsp salt, and pepper; whisk until honey is incorporated. Stir mixture into lentils while they’re still hot; let cool slightly.
  6. Add walnuts to honey paste; stir to coat. Spread on a parchment-lined baking sheet. Roast for 15-20 minutes, stirring once, until nuts are crunchy and dry but still sticky.
  7. Pour remaining oil into a frying pan and place on high heat. Cut radicchio into 8 wedges, place in hot oil, and sprinkle with a pinch of salt. Cook for 1 minute on each side; transfer to a large bowl.
  8. Add lentils, walnuts, cheese, and herbs. Stire gently; season to taste. Serve warm or at room temperature.

From Yotam Ottolenghi/The Guardian.