Lentil salad

Serves: 4
Ingredients
. 30 gm spring onion, finely sliced
. Black raisins, halved
. Jalapenos, smashed into a purée
. Celery, diced
. Hazelnuts, halved
. Salt and pepper
For the lentils:
. 600 gm puy lentils
. Vegetable stock, as needed
. Salt to taste
. Dash of vinegar
For the balsamic dressing:
. 200 ml white balsamic
. 320 ml olive oil
. 10 gm Maldon salt flakes
For the vegetables:
. 50 gm pickled carrots, diced
. 50 gm pickled baby white onion, sliced
. 50 gm pickled celery sticks, diced
Method
Put the lentils into a saucepan and cover with vegetable stock and cook over a high heat until it starts to bubble. Once it boils, turn to a low heat and simmer for 45 minutes.
Check doneness by biting a single grain. If it isn't soft, cook for a further 15 minutes and check again. Remove from the heat and add salt and a dash of vinegar to taste. Set aside to cool for 20 minutes, then strain and refrigerate. To make the balsamic dressing, pour all ingredients into a jug and stir to combine.
Put the sliced spring onion into iced water to remove the bitterness, then dry thoroughly with a kitchen towel.
Remove the lentils from the fridge and add the spring onions along with the diced pickled vegetables. Add in the raisins, jalapenos, celery, hazelnuts and black pepper. Combine thoroughly.
Pour over the balsamic dressing and stir thoroughly. Serve.