Lentil, walnut & apple salad with blue cheese

30-60 minutes 4 servings 400 kcal or less fibre folate good for you iron light low calorie low gi low gluten lunch time lunchbox new salads for spring

Ingredients

250g Puy lentil

1l chicken stock or water

1 celery heart, finely chopped

1 Granny Smith , peeled, cored and finely sliced

2 shallots , finely sliced

25g walnut , toasted and chopped

2 tbsp flat-leaf parsley , finely chopped

a few handfuls mixed leaf salad

1 tbsp strong blue cheese , crumbled (we used Roquefort)

2 tbsp extra-virgin olive oil or walnut oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 garlic clove , crushed

Method

Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.

To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.