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Feta, lentil, roast tomato & fennel salad
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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.
Typical values per serving:
vegetarian; gluten free
This recipe was first published in October 2020.