MARINATED FENNEL SALAD
SERVES 4 PORTIONS
FOR THE LENTILS
1 cup (200g / 7oz) dried red lentils
1 1/3 cups (400 ml) vegetable broth
1 tsp. ground fennel
1/2 tsp. ground cumin
1 tbsp. white balsamic vinegar
1 tsp. lemon juice
FOR THE FENNEL
2 fennel bulbs
1 spring onion
FOR THE DRESSING
1/4 cup plus 1 tbsp. (75 ml) olive oil
2 tbsp. white balsamic vinegar
2 tsp. lemon juice
1 tsp. salt
1/2 tsp. black pepper
NUTRITIONAL VALUES
Calories: 334kcal
Fat: 14g (2g S.Fat)
Carbs: 39.1g
Protein: 15.7g
Sugar: 2.1g
Sodium: 902mg
METHOD
In a saucepan, combine the lentils and broth and bring to a boil. Cook for ten minutes on medium heat. After 5 minutes, add the ground fennel and cumin.
Set aside the fronds and clean the fennel bulbs. The fennel should be thinly sliced, and the spring onion should be cut into thin rings.
Combine the ingredients for the dressing.
Pour the dressing over the fennel and spring onions and toss to combine.
Vinegar and lemon juice should be used to season the lentils.
On a plate, arrange the dressed fennel and spring onion. Top with the warm lentils and finely chopped fennel fronds.
Set aside the fronds and clean the fennel bulbs. The fennel should be thinly sliced, and the spring onion should be cut into thin rings.
Combine the ingredients for the dressing.
Pour the dressing over the fennel and spring onions and toss to combine.
Vinegar and lemon juice should be used to season the lentils.
On a plate, arrange the dressed fennel and spring onion. Top with the warm lentils and finely chopped fennel fronds.
RECIPE NOTES
This salad is also delicious when served cold and can be made ahead of time.
