Warm Roasted Red Onion and Puy Lentil Salad with Gorgonzola
Ingredients
- 4 red onions
- 200 g Puy lentils
- 120 g Gorgonzola cheese
- 3 tbsp balsamic vinegar
- 4 tbsp olive oil
- 10 g fresh thyme
- 600 ml vegetable stock
- 60 g watercress
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 20.9 g
- Carbohydrate
- 41.3 g
- of which sugars
- 12.5 g
- Fat
- 23.6 g
- of which saturates
- 8.2 g
- Fibre
- 8.4 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C (fan 170°C). Cut the red onions into thick wedges, keeping the root intact. Place on a baking tray with the thyme sprigs, drizzle with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.
- 2
Roast for 35 minutes until the onions are deeply caramelised and tender.
- 3
Meanwhile, cook the Puy lentils in the vegetable stock for 20-25 minutes until tender. Drain and dress with the remaining olive oil, balsamic vinegar and seasoning while still warm.
- 4
Spread the dressed lentils on a large platter and top with the watercress. Arrange the roasted onions on top.
- 5
Crumble the Gorgonzola generously over the salad and serve warm.
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