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

Method

1. 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. 2

   Roast for 35 minutes until the onions are deeply caramelised and tender.

3. 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. 4

   Spread the dressed lentils on a large platter and top with the watercress. Arrange the roasted onions on top.

5. 5

   Crumble the Gorgonzola generously over the salad and serve warm.