Winter Beluga Lentil Salad with Fennel, Orange and Feta

A filling salad of black Beluga lentils, which stay pleasantly firm even after cooling, with crisp fennel, fresh orange and savory feta. It is easy to prepare ahead and take along.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 150 g Beluga lentils (black lentils), dried
• 1 pc Fennel bulb
• 1 pc Orange
• 80 g Lamb's lettuce
• 80 g Feta
• 2 tbsp Pumpkin seeds
• 2 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 1 tsp Honey
• Salt
• Pepper

Method

1. Bring the lentils to a boil in a pot with plenty of water and a pinch of salt, then cook over medium heat for about 20 minutes until tender but still firm to the bite. Drain, rinse under cold water and let drain well.
2. Meanwhile, toast the pumpkin seeds in a dry pan until golden brown, then remove and let cool.
3. Trim the fennel, remove the core and cut the bulb into thin strips. Peel the orange so that the white pith is removed, then cut into pieces, catching the juice that runs out.
4. For the dressing, whisk together the olive oil, apple cider vinegar, honey, salt, pepper and 1 tbsp orange juice in a large bowl.
5. Add the cooled lentils, fennel and orange pieces to the bowl and toss well. Wash the lamb's lettuce, spin dry and fold in just before serving.
6. Crumble the feta and sprinkle it over the salad together with the toasted pumpkin seeds. Season with pepper to taste and serve immediately, or take along in a lunchbox well chilled.