Roasting the fennel brings out its beautiful natural sweetness, as well as mellowing out the unmistakeable liquorice / aniseed flavour. Combined with peppery rocket leaves & earthy lentils, & dressed with a beautifully tangy apple cider vinaigrette, this is a wonderful hearty salad that makes for a substantial lunch or a solid dinner side.

INGREDIENTS

• 2 large fennel bulbs
• 1 red capsicum
• 2-3 tbsp. light olive oil
• sea salt
• 1 x 400g can of cooked brown lentils, rinsed & drained
• 2 handfuls fresh rocket leaves

For the dressing:

• 1 tbsp. extra virgin olive oil
• 1 tbsp. honey
• 2 tbsp. apple cider vinegar
• 1/2 tsp. fine salt

METHOD

1. Preheat oven to 200°C
2. Prepare a large baking tray by lining it with baking paper, set aside.
3. Trim the stalks and roots off the fennel bulbs and halve each bulb lengthwise. Slice each half into 2cm thick slices/wedges. (Keep the fennel fronds aside to use in the salad later).
4. Slice the capsicum into 1-2cm slices, similar in thickness to the fennel slices.
5. Place the fennel & the capsicum slices onto the prepared baking tray and spread into a single layer. Drizzle with the olive oil and sprinkle with salt, then roast in the oven for 40-45 minutes, until softened, edges are golden & slightly caramelised.
6. While the vegetables roast, make the dressing: combine all the ingredients for the dressing into a jar and shake vigorously until emulsified.
7. Assemble the salad: Spread the lentils onto a platter, followed by the rocket, then the roast fennel & capsicum. Sprinkle with the reserved fennel fronds, then drizzle the dressing evenly onto the salad.

Notes:

• You may cook your own lentils if you prefer. Green or beluga lentils also work great here.

Prep time: 10 min.
Cook time: 45 min.
Serves: 4.

Recipe and video created by Matters of the Belly. Click here to see her blog.
Music by Josh Woodward.