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Here is a delicious and filling salad by chef Yotam Ottolenghi. He is a master of vegetarian cuisine and his cookbook, Plenty, is one of my favorites. I recently came across this recipe in a magazine and had to make it. Sweet, salty, crunchy, and much more, this salad hits all the right spots.
Preheat oven to 300 degrees. 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. Add walnuts to the honey paste and stir to coat. Spread on a parchment-lined baking sheet. Roast for 15-20 minutes until nuts are crunchy and toasted. Remove from oven and set aside to cool.
While the walnuts are cooking, place the lentils and bay leaves in a medium saucepan. Cover with water and bring to a gentle boil. Simmer for 20 minutes or until tender.
In a small bowl, combine vinegar, 1/4 c. olive oil, remaining honey, 1/2 tsp salt, and pepper. Whisk until honey is incorporated. Drain the lentils and stir them into the mixture while they are still hot. Pour remaining oil in a small fry pan and place on high heat. Core the radicchio and cut the half into 8 small wedges. Place in the hot oil and sprinkle with salt. Cook for 1 minute on each side. Transfer to a large mixing bowl.
Add lentils, walnuts, herbs and cheese, if using. Stir gently to combine. Season to taste with salt and pepper. Serve warm or at room temperature.
Original recipe by Yotam Ottolenghi.