Fennel and Fig Lentil Salad with Feta, Toasted Walnuts, Honey and Dill
This salad combines the earthiness of green lentils with the sweet, slightly caramelised flavour of sautéed fennel, the crunch of toasted walnuts, and the freshness of figs, all tied together with feta, honey, dill, olive oil, and lime. Perfect for a nutrient-packed salad during summer season.
Ingredients (Serves 3-4)
200g green lentils
2 bulb fennel, sliced
80g toasted walnuts, roughly chopped
6-8 fresh figs
200g feta cheese, crumbled
A handful of dill
2 tablespoons olive oil (plus extra for sautéing)
Zest of 1 lime
Juice of 1 lime
Salt and pepper, to taste
1 tablespoon of honey
INSTRUCTIONS
1. Cook the Green Lentils: Rinse the lentils under cold water. In a medium saucepan, combine lentils with enough water and a pinch of salt. Bring to a boil. Reduce heat to low and let it simmer uncovered for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess water and set the lentils aside.
2. Sauté the Fennel: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the thinly sliced fennel and sauté for 5-7 minutes until it softens and begins to caramelise. Season with lime zest, salt, and pepper.
3. Toast the Walnuts: In a dry skillet, toast the walnuts over medium with olive oil, salt & pepper for 2-3 minutes, stirring frequently until they are golden and fragrant. Be careful not to burn them. Set aside to cool.
4. Assemble the Salad: In a large salad bowl, combine the cooked lentils, sautéed fennel, dill, toasted walnuts, fresh figs, and crumbled feta. Drizzle with 2 tablespoons of olive oil and the juice of 1 lime. Toss to combine all the ingredients.
5. Serve: Adjust seasoning with additional salt, pepper, or lime juice as needed. Drizzle honey to finish. Serve the salad slightly warm or at room temperature.
Enjoy this delicious and nutritious salad, perfect as a main dish or a side!
