less than 30 mins
10 to 30 mins
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By Matt Tebbutt
From Saturday Kitchen[row]
For the goats’ cheese
- 50g/1¾oz unsalted butter, plus 100g/3½oz, melted
- 1 tbsp olive oil
- 3 banana shallots, peeled and finely chopped
- 1 tsp thyme leaves
- 1 bay leaf
- 200g/7oz soft goats’ cheese, rind removed
- 100g/3½oz mascarpone
- 1 tbsp cracked black pepper
- 6 filo pastry sheets
For the caramelised apples and walnuts
- 25g/1oz unsalted butter
- 1 Braeburn apple, peeled and diced
- 1 tsp chopped fresh rosemary
- 25g/1oz caster sugar
- 1 tbsp walnuts, toasted and chopped
- few drops walnut oil
For the lentils
- 300g/10½oz cooked Puy lentils
- 2 tbsp chopped fresh flatleaf parsley
- 3 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- 1 garlic clove, crushed
For the chicory
- 1 small red chicory, leaves separated
- 1 tsp walnut oil
- 1 tsp cider vinegar
- 4 sage leaves, deep-fried
To make the goats’ cheese, preheat the oven to 190C/170C Fan/Gas 5. Heat the 50g/1¾oz butter and oil in a frying pan and sweat the shallots, thyme leaves and bay leaf until softened. Leave to cool. Put the goats’ cheese in a bowl and beat until soft, then add the mascarpone. Remove the bay from the oil and stir the shallot mixture into the beaten cheese and mascarpone. Taste and season with salt and pepper. Form into two rounds and dust lightly with the cracked pepper. Brush the filo sheets with the melted butter and wrap 3 sheets of filo around each cheese round. Bake for around 20 minutes or until golden.
To make the apples and walnuts, heat the butter in a frying pan and fry the apple, rosemary and sugar until lightly golden. Season with salt and pepper and add the walnuts and walnut oil. Set aside.
To make the lentils, mix all of the ingredients together in a large bowl. Taste and season with salt and pepper.
Toss the chicory leaves in the walnut oil and cider vinegar. Garnish with the sage leaves.
To serve, spoon the lentils into a serving dish and top with the caramelised apples and walnuts. Serve with the chicory and goats’ cheese rounds.