Roasting the fennel brings out its beautiful natural sweetness, as well as mellowing out the unmistakeable liquorice / aniseed flavour. Combined with peppery rocket leaves & earthy lentils, & dressed with a beautifully tangy apple cider vinaigrette, this is a wonderful hearty salad that makes for a substantial lunch or a solid dinner side.
- 2 large fennel bulbs
- 1 red capsicum
- 2-3 tbsp. light olive oil
- sea salt
- 1 x 400g can of cooked brown lentils, rinsed & drained
- 2 handfuls fresh rocket leaves
For the dressing:
- Preheat oven to 200°C
- Prepare a large baking tray by lining it with baking paper, set aside.
- Trim the stalks and roots off the fennel bulbs and halve each bulb lengthwise. Slice each half into 2cm thick slices/wedges. (Keep the fennel fronds aside to use in the salad later).
- Slice the capsicum into 1-2cm slices, similar in thickness to the fennel slices.
- Place the fennel & the capsicum slices onto the prepared baking tray and spread into a single layer. Drizzle with the olive oil and sprinkle with salt, then roast in the oven for 40-45 minutes, until softened, edges are golden & slightly caramelised.
- While the vegetables roast, make the dressing: combine all the ingredients for the dressing into a jar and shake vigorously until emulsified.
- Assemble the salad: Spread the lentils onto a platter, followed by the rocket, then the roast fennel & capsicum. Sprinkle with the reserved fennel fronds, then drizzle the dressing evenly onto the salad.
- You may cook your own lentils if you prefer. Green or beluga lentils also work great here.
Prep time: 10 min.
Cook time: 45 min.