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    Feta, lentil, roast tomato & fennel salad

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    Feta, lentil, roast tomato & fennel salad

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour

    Serves: 2


    1 medium bulb fennel
    200g classic vine tomatoes, vine discarded
    1 tbsp olive oil
    250g pack Merchant Gourmet Tomatoey French Puy & Green Lentils
    25g watercress, rocket and spinach salad
    25g lamb’s lettuce
    75g feta, crumbled
    ¼ x 25g pack flat leaf parsley, roughly chopped
    1 tbsp pumpkin seeds, toasted


    1. Preheat the oven to 220ºC, gas mark 7. Wash and dry the fennel. Trim off any fronds and reserve. Trim a little from the base with a sharp knife (ensuring the layers of the fennel stay connected at the base), then cut the fennel lengthways into 8 wedges. Put into an ovenproof dish, along with the tomatoes and olive oil. Season well and toss together.

    2. Roast for 40-45 minutes, adding a few tablespoons of water to the dish for the last 5 minutes if it looks like it’s drying out. Heat the lentils according to pack instructions.

    3. Divide the lentils between 2 shallow bowls, add the salad leaves and place the roast veg on top, followed by the feta, parsley and seeds. Season and serve, garnished with the reserved fennel fronds.

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