Roasted fennel and lentil salad with radishes, rocket and citrusy dressing
Roasted fennel and lentil salad with radishes and citrusy dressing is a great dish for lunch or dinner. Its protein and fibre content will satisfy your appetite without packing on too much energy.
Servings 2
Equipment
- oven
Ingredients
Salad
- 1 medium-large bulb of fennel
- 4 cups rocket or baby rocket
- 1 bunch radishes
- 1 can lentils
- 4 eggs
- drizzle of extra virgin olive oil
- salt and pepper
Dressing
- 1/2 lemon zest and juice
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp white wine vinegar
- salt and pepper
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Chop fennel in thick wedges, roughly chop fronds and reserve. Place fennel in a baking tray, drizzle with olive oil and season with salt and pepper. Roast until soft and browned, about 20 minutes.
- Slice radishes, place them in a bowl and sprinkle with salt.
- Rinse and drain lentils.
- Cook the eggs to your liking (soft-boiled, hard-boiled or poached).
- When fennel is ready, drain the radishes and arrange all salad ingredients in bowls or plates.
- Whisk all dressing ingredients in a small bowl. Pour over salad and adjust seasoning. Top with reserved fennel fronds and enjoy.