12 spring onions

225g cooked puy lentils

100g hazelnuts

400g edamame beans (frozen is fine)

a handful chopped parsley and mint 50/50

6 sliced radish

half head radicchio, very finely sliced

For the dressing

60ml hazelnut oil

60ml olive oil

25ml sherry vinegar

15g mango chutney

1 clove, crushed garlic


1. Oil and season the spring onions, then chargrill for 3 mins each side until well charred.

2. In a dry pan toast the hazelnuts. Once toasted, remove and lightly crush.

3. Blend all dressing ingredients until smooth

4. Toss everything in the dressing - serve

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