Ingredients
- 200 g Puy green lentils, rinsed (1 cup)
- 600 g small new potatoes, scrubbed and halved lengthwise
- 2 fennel bulbs (about 600 g), trimmed and cut into 2 cm wedges
- 2 red onions, peeled and cut into 2 cm wedges
- 1 lemon, cut into wedges
- 3 garlic cloves, lightly crushed
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- freshly ground black pepper, to taste
- 1 small bunch flat-leaf parsley, chopped
For the lemon dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (or honey)
- sea salt and freshly ground black pepper, to taste
Instructions
- Roast the vegetables: Preheat the oven to 450 °F / 220°C (200°C fan-assisted) and line a large rimmed baking tray with baking paper. Add the halved potatoes, fennel, red onion, lemon wedges and garlic cloves. Drizzle with the olive oil, season with the salt and plenty of black pepper, and toss well to coat. Spread everything out in an even layer and roast for 45–50 minutes, turning once, until the potatoes are golden and tender and the fennel is caramelised around the edges.
- Cook the lentils: Meanwhile, place the lentils in a saucepan. Cover generously with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes, or according to package instructions, until tender but still holding their shape. Drain well and transfer to a large bowl.
- Make the lemon dressing: In a small bowl, whisk together the dressing ingredients (olive oil, lemon juice, minced garlic, Dijon mustard and maple syrup (or honey) until well combined. Season with salt and pepper to taste.
- Bring the salad together: Add the roasted vegetables and chopped parsley to the bowl with the lentils. Pour over the lemon dressing and gently toss to combine. Taste and adjust with a little more lemon juice, salt or pepper, if needed. Let the salad stand for 5–10 minutes to allow the flavours to meld, then transfer to a serving platter or individual plates. Serve slightly warm or at room temperature. Enjoy!
Nutrition
Notes
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