Puy Lentil and Fennel Salad

Not only is this disgustingly healthy, I also think its is an exceptionally pretty and delicate salad considering the hearty and wholesome ingredients. Its robust enough to stand on its own or would go well paired with fish or chicken.

Fennel is one of my favourite ingredients to cook with, it seems to be abundant this time of the year which is very exciting. Unfortunately its always reduced to clear, beginning to sweat and rot in its cling film prison, as apparently no one knows how to use em. 

Crisp and  clean on the palate when fresh, with an appley aniseed flavour. Sweet, sticky and decadent when baked. 
YES. 

Rescue some from a supermarket near you.   

Recipe:

4 tbsp olive oil

1 cup of puy lentils

1 stick of celery 

1 brown onion 

1 carrot 

1 bay leaf  

2 beetroots 

2 bulbs of fennel 

1 tsp of fennel seeds

1/2 red onion 

2 garlic cloves 

1 cup of chopped cavolo nero

1 cup of broccoli 

1/2 cup of toasted walnuts 

1 lemon zest and juice 

1 block of haloumi 

a glug of balsamic vinegar

s&p 

Heat oven to 180 degrees. 

Soak puy lentis for an hour, rinse in cold water. Place in a sauce pan of boiling water with the carrot, celery, onion with the skin on and bay. Bring to the boil and then reduce the heat to a simmer for 30 minutes or until tender. Discard the vegetables,strain lentils then refresh by rinsing in cold water.   

Peel and chop beetroot into medium sized pieces. Cut fennel in half and removed the tough inner core, remove the fronds to use later and chop into pieces about the same size as the beetroot. Place in a baking dish and toss with a tbsp of olive oil and bake until cooked through about 15 minutes. Set aside. 

Sweat onions, garlic in a heavy based frying pan until translucent then throw in crushed fennel seeds and all the chopped greens. Add a splash of water and cover with a lid to steam for ten minutes or so. 

Remove from the heat and set aside.

Fry haloumi in thin strips until golden on each side and then chop into small pieces   

Combine all of the ingredients, salt and pepper it and enjoy!

x

Abbey