Lentil, fennel and orange salad
A fragrant, crunchy vegan winter salad with toasted bread.
Open in the appPer serving
- Calories
- 498 kcal
- Protein
- 20.5 g
- Carbohydrates
- 80.9 g
- Fat
- 12.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked lentils160 g
- Fennel0.5
- Orange1
- Black olives5
- Bread40 g
- Extra virgin olive oil10 g
- Saltto taste
- Black pepperto taste
Contains: gluten,
In season: December – March
Method
- Trim the fennel, removing the stalks and tough outer layers, and slice it very thinly. Peel the orange to the flesh, cutting away the peel and white pith with a knife, and cut it into segments. Drain and rinse the lentils.
- Toast the bread in a toaster or in a frying pan over a medium heat for 2–3 minutes, until golden and crisp.
- Combine the lentils, fennel, orange and black olives and dress with the olive oil, salt and black pepper.
- Serve with the toast.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.