Lentil Roasted Fennel Hazelnut Salad

Name: Lentil Roasted Fennel Hazelnut Salad
Total time: 45 min
Yield: 1 portions
Ingredients: 0.5 cup Green Lentils Dry weight; 130 g Fennel Trimmed bulb; 15 g Cobnut/Hazelnut; 6 g Parsley; 1 tbsp Lemon Juice; 4 g Dijon mustard; 1 tsp Cooking oil; 1 tsp Dressing oil; To taste Salt; To taste Black Pepper

Tender green lentils and roasted fennel with hazelnuts, parsley and mustard dressing.

Ingredients

0.5 cup

Green Lentils

130 g

Fennel

15 g

Cobnut/Hazelnut

6 g

Parsley

1 tbsp

Lemon Juice

4 g

Dijon mustard

1 tsp

Cooking oil

1 tsp

Dressing oil

To taste

Salt

To taste

Black Pepper

Steps

30 min1

Bake

Heat the oven to 210°C (410°F). Cut the fennel into 1 cm wedges, keeping a little core on each wedge. Toss with cooking oil, salt and pepper, then spread on a tray. Roast for 25-30 minutes, turning once, until golden and tender.

30 min2

Simmer

Meanwhile, rinse the lentils and simmer in a saucepan of water for 25-30 minutes until tender but intact. Drain well and allow to cool until warm.

4 min3

Fry

Toast the hazelnuts in a dry skillet over medium-low heat for 4 minutes, stirring, then cool and chop.

Whisk the lemon juice, mustard and dressing oil. Toss with the lentils, roasted fennel and chopped parsley, then scatter over the hazelnuts and adjust seasoning.