Lemony fennel and lentil salad

Lemony fennel and lentil salad

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

I think both David and I were served too much lettuce when we were kids. For a long time we rarely felt like making anything with it, even if we had a whole head in our fridge. Most of the time, it just went straight to the compost. I know now what a waste that was. Fresh crispy lettuce has both character and a nice texture; it just needs to be paired well. This is the salad that helped us appreciate it again. Crisp lettuce is topped with thin slices of lemon-marinated fennel, protein-rich green lentils, locally grown cucumber and thick slices of ashed goat’s cheese. Eat as it is or serve as a side dish for a barbeque gathering.

Marinade

Ingredients

Quantity Ingredient
1 large lemon, juiced
2 tablespoons honey
sea salt
freshly ground black pepper

Salad

Quantity Ingredient
1 fennel bulb, sliced paper-thin, plus the leaves
4 large handfuls crisp lettuce
1 cucumber, peeled, seeded and sliced
200g green lentils, sprouted or cooked
200g creamy ash-coated goat’s cheese roll, cut into 1 cm slices

Method

  1. Whisk the marinade ingredients together in a small bowl. Place the slices of fennel in a shallow dish then pour the marinade over. Toss with your hands so that all slices are coated. Set aside for 10 minutes. Put the lettuce in a large bowl, add the cucumber and lentils, then add the marinated fennel together with the juices and toss around. Tuck in slices of goat’s cheese and serve.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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