I love the fact that in Somerset, it's as common to see cobnuts as apples and pears at the local market. When I lived in London I used to cycle for miles to buy them at exceptional prices. Here's my quick solution for today's solitary but seasonal lunch. Bright, fresh flavours on a damp and gloomy day.
Cobnut and russet apple salad
Feeds 1
For the salad:
Half a round lettuce
about 10 cobnuts, shelled
half a russet apple, cored and thinly sliced
a few slices of peeled cucumber, thinly sliced
3 tablespoons of cooked Puy lentils
crumbled blue cheese
For the dressing:
2 tbs extra virgin rapeseed oil
1 tbs cider vinegar
1 heaped tbs grainy mustard
scrunchy salt, to taste
Put the lettuce, apple and cucumber in a bowl. Beat together the dressing thoroughly and toss with the leaves. Scatter with the nuts and cheese. Eat immediately.
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