Ingredients
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
Method
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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