Honey Roast Fennel & Lentil Salad Recipe

Ingredients

2 fennel bulbs
200g carrots
2 shallots
A handful of thyme
1 garlic clove
400g tin of green lentils
1 orange
1 tsp Dijon mustard
1 tbsp honey
50g rocket

Prep: 15 mins | Cook: 25 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the dry tips off the fennel bulbs, reserving any soft, feathery fronds for later. Halve the bulbs, then cut them into 1cm-thick slices. Scrub the carrots (no need to peel them) and slice them into batons as big as a little finger. Peel and quarter the shallots.

2. Arrange the chopped veg in a large roasting tin. Pick the thyme leaves and scatter them over the veg, along with a pinch of salt and pepper. Pour over 1 tbsp olive oil and toss together to coat. Slide the tin into the oven and roast for 20 mins, turning the veg halfway through.

3. Meanwhile, peel and finely slice the garlic. Drain and rinse the lentils. Set both aside.

4. Grate the zest from the orange into small bowl. Squeeze in 1 tbsp orange juice. Add the Dijon mustard, a pinch of salt and pepper and 1 tbsp olive oil then whisk into a dressing. Taste and add more salt, pepper or orange juice, if you think it needs it.

5. When the veg have roasted for 20 mins, add the garlic and lentils to the tin and stir to mix. Drizzle over 1 tbsp honey. Stir to coat, then return to the oven and roast for 5 mins to warm through.

6. Title Description Sort Order Take the veg out of the oven and pour over the orange dressing. Stir, add the rocket to the tin and toss a few times to mix. Divide the salad between 2 warm plates, garnish with any reserved fennel fronds and serve.