Asparagus & Fennel Lentil Salad with Orange Tahini Dressing

By • May 18, 2013 • 0 Comments


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Serves 2

The Salad

  • 1/2 cup puy lentils
  • 1 bay leaf
  • 1 clove garlic
  • 1 small fennel bulb
  • 8(ish) asparagus
  • 1 teaspoon capers
  • small handful fresh mint, chopped
  • handful mixed seeds, toasted

The Dressing

  • juice&zest 1/2 orange
  • 1 clove garlic, minced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon fennel seeds, ground
  • sea salt and cracked black pepper, to taste
  1. First make your dressing. Pop all the ingredients in a jar, twist the lid on tight and shake it all about. Set to one side.
  2. Next, place the lentils in a pan with plenty of cold water, along with the bay leaf and garlic clove. Bring to the boil with the lid off and reduce to a simmer, until the lentils are soft but still have a bite, about 15-20 mins. Once cooked, drain the lentils and whilst they’re still hot, mix in half the dressing - they’ll soak up the flavour better when they’re still warm.
  3. Whilst the lentils are cooking, use a peeler or mandolin to shave both the fennel and asparagus into very fine ribbons. Pour over the remaining half of the dressing and mix well. Leave to stand at room temperature whilst the lentils finnish cooking.
  4. Once the lentils are done, combine with the shaved vegetables, add the seeds, capers and fresh mint and use your hands to gently bring everything together. Check for seasoning and serve, with more seeds and mint on top. Really delicious with nutty rye bread.

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