From Plenty More by Yotam Ottolenghi - Serves 4
1 cup Puy Lentils
2 Bay Leaves
Scant 5 TB Manuka Honey
1/4 tsp Red Chile Flakes
1/2 tsp ground Turmeric
3 TB Red Wine Vinegar
6 TB Olive Oil
1/2 medium head Radicchio
2 oz Pecorino
2/3 cup Basil leaves, coarsely chopped
1 1/3 cups Dill leaves, coarsely chopped
Salt and Black Pepper
Preheat the oven to 325 F. Place the lentils in a saucepan, cover with plenty of water, add the bay leaves, and simmer for about 20 minutes, until tender. Drain well and return to the pan. While the lentils are cooking, prepare the walnuts. Put half the honey, the chile flakes, the turmeric and 1/4 tsp salt in a small bowl. Mix well, adding just enough water to create a thick paste - about 1 tsp. Add the walnuts and stir until well coated. Spread the walnuts out on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes, stirring once, until golden and crunchy but still a little sticky. Remove from the oven and set aside, removing them from the parchment paper as soon as they are cool enough to touch. Whisk together the vinegar, half the oil, the remaining honey, 3/4 tsp salt, and some black pepper until the honey dissolves. Stir into the lentils while they are still hot, then leave to cool down a little, discarding the bay leaves. To cook the radicchio, pour the remaining oil into a sauté pan and place over high heat. Cut the radicchio into 8 wedges and place the wedges in the hot oil. Cook them for about 1 minute on each side and transfer to a large bowl. Add the lentils, walnuts, pecorino and herbs. Stir gently and serve warmish or at room temperature.