Niomi Smart - Roasted Fennel, Lentil & Fig Salad | Eat Smart | Wild Dish

We are so excited to have the gorgeous Niomi Smart on Wild Dish! Her first cookbook ‘Eat Smart’ is now out. She’ll be sharing some of her favourite recipes from her book on our channel and hers so make sure you’re subscribed to keep updated with new recipes.
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Eat Smart - Roasted Fennel, Lentil & Fig Salad: http://bit.ly/2cDVy5P

The flavour combinations of this salad are some of Niomi’s favourite. Let us know if you make this salad, we love hearing from you.

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RECIPE
INGREDIENTS:
100G (1/2 CUP) DRIED GREEN LENTILS, RINSED
1 LARGE FENNEL BULB
1 TBSP OLIVE OIL
3 FRESH FIGS, QUARTERED
A SMALL HANDFUL OF FRESH DILL, CHOPPED
PINK HIMALAYAN SALT OR SEA SALT AND FRESHLY GROUND BLACK PEPPER

DRESSING:
½ LEMON
1 TBSP EXTRA-VIRGIN OLIVE OIL
½ TSP GROUND CUMIN

METHOD
1. PREHEAT THE OVEN TO 180°C / 350°F / GAS 4

2. PLACE THE LENTILS IN A SMALL SAUCEPAN, COVER WITH COLD WATER AND PLACE OVER A MEDUIM-HIGH HEAT. BRING TO THE BOIL, THEN TURN THE HEAT DOWN TO LOW AND SIMMER FOR 20 MINUTES OR UNTIL COOKED THROUGH ADDING MORE WATER IF NEEDED. DRAIN, TIP BACK INTO THE PAN AND LEAVE TO COOL.

3. REMOVE ANY TATTY OUTER LEAVES FROM THE FENNEL, CUT INTO 1CM WEDGES AND PLACE IN A ROASTING TRAY WITH A DRIZZLE OF OLIVE OIL AND A PINCH OF SALT AND BLACK PEPPER.

4. ROAST IN THE HOT OVEN FOR 30-35 MINUTES, TURNING HALFWAY TO MAKE SURE ALL THE WEDGES ARE EVENLY COOKED. REMOVE FROM THE OVEN AND ALLOW TO COOL.

5. TO MAKE THE DRESSING, ZEST THE LEMON AND SET THE ZEST ASIDE. MIX TOGETHER THE EXTRA VIRGIN OLIVE OIL, LEMON JUICE AND CUMIN IN A SMALL BOWL.

6. MIX THE LENTIL AND FENNEL TOGETHER WITH THE DRESSING AND SERVE WITH FIG QUARTERS, SCATTERING OVER THE CHOPPED DILL AND A LITTLE LEMON ZEST.


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