200g puy lentils
2 bay leaves
3 tbsp red wine vinegar
90mls of olive oil
100g of Manuka honey
1/4 of a teaspoon of chilli flakes
½ tsp of ground turmeric
Half a medium radicchio, chopped
20g of basil roughly chopped
20g of dill roughly chopped
Salt and black pepper
Pre-heat the oven to 170°C.
Place the lentils in a medium saucepan and cover with plenty of water. Add the bay leaves and simmer for 20 mins or until tender. Drain well and return to the pan.
Whisk together the vinegar, half the oil and honey, ¾ tsp of salt and some black pepper until the honey dissolves. Stir into the lentils while they are still hot and leave to cool down a little – discarding the bay leaves.
While you are cooking the lentils, prepare the pecans. Put the remaining honey, chilli flakes, turmeric and 1/4 teaspoon of salt in a small bowl. Mix well and add just enough water to create a thick paste. Add the pecans and stir well to coat. Spread them out on a baking sheet lined with baking paper and roast in the oven for about 20 minutes, stirring once, until golden and crunchy but still sticky. Remove from the oven and set aside.
Place all the ingredients on a serving platter. Can be served warm or at room temperature.