The savoury liquorice flavour of the fennel is tempered by cooking in sweet orange juice. This salad is really colourful, light and fresh.

Ingredients

Makes 2-3 portions, with a side of grains or bread
2 tbsp dried green lentils, picked and washed
2 large fennel
2 medium oranges, 1 cut into supremes
2 tbsp evoo
2 tbsp flaked almonds, toasted
A really good handful of washed radicchio or other mixed leaves
Half a teaspoon Dijon
1 tsp sherry vinegar or red wine vinegar
Feta or goat’s cheese to garnish (optional)

Recipe

1. Pick the fennel fronds off, and leave them to sit in cold water. Cut the fennel into small wedges lengthways
2. Cover the lentils in a small pan with water, bring to a simmer and strain when tender
3. Heat a wide lidded pan over a medium heat with a little oil. Add the fennel. Turn when the underside is coloured, then add a little orange zest, salt, fennel seeds and the juice of half an orange. Cover and cook for a further 10-15 mins until the fennel is completely tender
4. Meanwhile make.the dressing – whisk together the Dijon, the juice of half an orange and salt. Then slowly whisk in the olive oil
5. Mix the lentils and leaves with the dressing, place on a plate and top with the fennel, cheese, almonds, orange and fennel fronds

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