Lentil, fennel, orange and olive salad

Ingredients

For 1 serving

• Cooked lentils170 g
• Fennel120 g
• Orange1
• Black olives6
• Red onion20 g
• Whole wheat bread2 slices
• Extra virgin olive oil8 g
• Parsley4 g
• Saltto taste

Contains: gluten,

In season: December – March

Method

1. Drain and rinse the lentils. Trim the base and tough layers from the fennel and slice it thinly; thinly slice the red onion.
2. Peel the orange with a knife, removing the white pith too, cut it into pieces over a bowl and catch the juice.
3. Combine the lentils, fennel, onion, orange and black olives and dress with the oil, the orange juice, a pinch of salt and chopped parsley.
4. Toast the wholemeal bread for 2–3 minutes until crisp and serve it with the salad.