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Have you ever tried a fennel salad with orange? It works beautifully! For this recipe, I have paired fennel and blood orange, and added other nutritious ingredients to turn it into something magical (figuratively speaking!).
The lentils add an earthiness to the salad as well as adding protein and fibre. The roasted hazelnuts and extra virgin olive oil provide a delicious good dose of good fats. The other ingredients of parsley, red onion, and feta all have a part to play as well. I firstly tried this salad without the red onion (as I don’t tend to like a lot of red onion), however the addition of red onion provides a lovely balance, therefore I recommend including even if you’re not big fan of red onion either.
Enjoy – this is one of my favourites, so I’m very excited to share it with you!
Serves 2-3 (appetite dependent of course!)
1 small fennel, tops removed and bulb thinly sliced
2 medium blood oranges (or normal if not available), peeled and thinly sliced
Cook lentils* as per instructions (if not already cooked)
Meanwhile, prepare fennel, oranges, parsley, red onion as per above and place in a large bowl
Add hazelnuts and feta to the same large bowl
Prepare dressing by whisking dressing ingredients in a small bowl (or you could use a jar)
When lentils are cool, add to the large bowl containing the other ingredients
Pour over dressing
Serve and enjoy!
*I used French green lentils and had cooked a batch earlier. Cooking a batch of lentils (or other grains) in advance is a great way of making wholesome salads easier and more quickly. This is as you can use the ready cooked grains and quickly mix with your vegetables and ingredients of choice, and you don’t have to wait for the grains to cook. Win!