Red onion and fennel salad with cumin carrots, lentils and tahini maple dressing



(from Food for the Soul, page 74)


Packed full of vegetables and fibre, this is such a delicious and satisfying salad, which can be enjoyed warm or cold. I'll usually roast extra vegetables so that I can use them to top pizzas or tarts too.


Total time to make : 40 minutes Time to prep : 10 minutes

Servings : 2



Ingredients


2 tsp cumin seeds 2 tbsp olive oil 1 fennel bulb, halved and thinly sliced 1 red onion, halved and thinly sliced Salt 250g carrots, halved lengthways 250g ready-cooked puy lentils Handful of fresh herbs, such as mint, parsley and basil


Dressing 3 tbsp tahini Juice of 1 lemon 1 garlic clove, finely chopped or grated 1 tbsp maple syrup Pinch of ground cumin



Method


  1. Preheat the oven to 220C/200C fan oven/gas 7

  2. Toast the cumin seeds in a small frying pan over a medium-high heat until fragrant and they pop. Remove from heat and use a pestle and mortar to crush them

  3. Pour half the oil into a baking tray and add the sliced fennel and red onion and a pinch of salt. Pour the remaining oil into a separate baking tray and add the carrots, crushed cumin seeds and a pinch of salt. Toss the trays to coat everything in the oil, then evenly space out the vegetables

  4. Roast the carrots for 25 minutes and the red onion and fennel for about 10 minutes longer, until tender when pricked with a fork and beginning to char around the edges. Meanwhile, whisk all the dressing ingredients together with a pinch of salt until combined

  5. Warm the lentils in a frying pan over a medium heat with a splash of water to stop them sticking

  6. To assemble the salad, divide the lentils between 2 plates and top with the vegetables. Drizzle over the dressing and scatter with a large handful of fresh herbs


Nutritional Information

(per serve)


526 calories

20g protein, 49g carbs, 27g fat



Good to know:

  • This robust salad will keep well for up to 4 days in the fridge, store in an airtight container, keeping the dressing seperate

  • Vegan, GF