180 ml (3/4 cup) toasted hazelnuts, coarsely crushed
30 ml (2 tbsp) honey
Olive oil, sufficient quantity
Directions
In a bowl, combine the lentils, parsley, mustard, oil, vinegar, salt and pepper. Mix well, cover and refrigerate for 24 hours.
Arrange the endive leaves on a large plate and scatter the tomatoes, plums, and Feta cheese over them. Top with the lentil mixture. Sprinkle with hazelnuts and drizzle with honey and a little oil.