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25/11/2024

Lentil, Fennel and Green Olive Salad

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Nutty lentils go so well with the anise flavour of fennel and salty savouriness of green olives, all tossed with a lemony dressing and sprinkle of hazelnuts to finish.

Serves:

4-6

Prep Time: 15 minutes

Download Recipe PDF

Ingredients

  • 400g can lentils, drained and rinsed
  • 1 baby fennel, cut into fine strips, fronds retained
  • 1 large ripe heirloom tomato, finely diced
  • 1 spring onion, chopped
  • 1/4 cup stuffed green olives, halved
  • 1/4 cup shredded mint leaves or continental parsley
  • 2 tablespoons toasted hazelnuts, halved
  • FENNEL DRESSING
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 clove garlic, crushed
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt

Method

  • Combine lentils, fennel strips, tomato, spring onion, olives and Fennel Dressing together with half the fennel fronds.
  • Spoon into a serving bowl and garnish with hazelnuts and remaining fennel fronds.
  • FENNEL DRESSING Dry fry the fennel seeds and cumin seeds until aromatic and chop coarsely to help release flavour. Shake with the remaining ingredients in a screw top jar until combined.

Tips

  • This salad is delicious sprinkled with feta cheese and served with grilled lamb.
  • STYLING Pile the fennel fronds on top at the last minute.
  • DRINK Assyrtiko or Riesling

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