Roasted Fennel & Fig Salad
Roasting fennel really brings out its natural sweetness, which pairs beautifully with the sweetness of the figs. The addition of lentils, squash and red onions brings the whole recipe together. And don’t forget to use the fennel fronds for a garnish!
Ingredients
Salad Ingredients:
- 2 bulbs of fennel
- ½ medium butternut squash
- 1 red onion
- 2 tsp olive oil
- 600 g cooked lentils (21oz)
- Large handful of spinach
- 4 fresh figs
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp maple syrup
- ½ tsp fennel seeds
- Salt & pepper
Instructions
- Preheat the oven to 180C/350F
- Cut the root and fronds from the fennel and chop into chunks. Keep the fronds for a garnish. Peel the onion and chop into chunks. Remove the seeds from the squash and chop into bite-sized squares (no need to peel). Add them to a baking tray, drizzle over 2 tsp olive oil and season with some salt & pepper. Roast for about 25 mins, turning halfway through.
- Whilst the veg is cooking, mix the dressing ingredients together in a small jar.
- Drain and rinse your lentils, roughly chop the spinach and quarter the figs. Add the lentils and spinach to a large serving bowl. Top with the roasted veg. Pour over the dressing and mix to combine. Top with the figs and some of the fennel fronds.
Notes
- This will store in the fridge for about 3 days.
- This makes three large portions, but depending on appetites can serve 4.
- I use canned, organic lentils for this dish.
Nutrition
Calories: 410kcalCarbohydrates: 61gProtein: 12.3gFat: 18.2gSaturated Fat: 2.1gFiber: 12.7g
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