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Warm Beluga Lentil Salad with Oven-Roasted Fennel & Orange
(0)
45 min
Under an hour
Gurkerl Küche
Ein eleganter, lauwarmer Herbstsalat voll mediterranem Flair: Erdige Beluga-Linsen treffen auf im Backrohr karamellisierten Fenchel, fruchtige Orangenfilets und ein feines Orangen-Dressing.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the fennel, remove the core, and cut the bulbs into thin wedges. Set the fennel fronds aside for later. Toss the fennel with 2 tbsp olive oil, a little salt, and pepper, and spread it out on the baking sheet. Roast in the preheated oven for approx. 25 minutes until golden brown and tender.
Meanwhile, rinse the beluga lentils in a sieve and cook in plenty of boiling water for about 20 minutes until al dente. Then drain and let steam off briefly.
Chef's tip
Never throw away the fennel fronds: they have a pleasantly fresh, aniseed-like flavour and make a wonderful herbal finish on top of the salad.
For an especially savoury note, some crumbled goat cheese or feta pairs wonderfully with this dish as well.
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