Title: Lentil Salad with Cherries, Fennel, and Goat’s Cheese Recipe

Date and Source: 13th May 2024, The Telegraph, authored by Diana Henry

Recipe Overview: This recipe presents a Californian-style lentil salad enriched with cherries, fennel, and goat’s cheese, noted for using fresh fruits typical to California’s abundant produce. The recipe serves 6 people and combines bulgur wheat, black or Puy lentils with a lemon-based dressing, integrating the tangy flavor of sumac.

Ingredients:

  • 100g bulgur wheat
  • 150ml vegetable or chicken stock, or water
  • 100g black lentils or Puy lentils
  • Juice of 1 lemon
  • 1 large fennel bulb
  • 15g mint
  • 200g cherries, pitted
  • 150g soft goat’s cheese

For the Dressing:

  • 1 garlic clove, finely grated
  • 2 tbsp white balsamic vinegar
  • 6 tbsp extra-virgin olive oil
  • ¼ tsp sumac

Method:

  1. Start by soaking bulgur wheat in boiling stock or water for 20-30 minutes until it absorbs all the liquid and becomes fluffy.
  2. Simultaneously, cook the lentils in boiling water until tender, roughly 20 minutes, then cool under running water.
  3. Prepare the dressing by combining the garlic, vinegar, olive oil, and sumac.
  4. For the salad, slice the fennel thinly after marinating in lemon juice to prevent discolouration.
  5. Combine the bulgur, lentils, fennel (with lemon juice), mint, and most of the dressing. Season as needed.
  6. Spread the mix on a platter, topping with cherries and chunks of goat’s cheese. Drizzle with the remaining dressing.
  7. Serve immediately.

Preparation and Cooking Time: 35-45 minutes.

This recipe is praised for its vibrant colors and combination of soft and crunchy textures, offering a nutritious option for a meal.