Warm lentil salad with fennel and orange

Ingredients

For 1 serving

• Lentils70 g
• Fennel150 g
• Orange1
• Arugula30 g
• Black olives20 g
• Pumpkin seeds15 g
• Extra virgin olive oil1 tablespoon
• Apple cider vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

In season: November – March

Method

1. Rinse the lentils, put them in a small pan with plenty of cold unsalted water, bring to the boil and cook over medium-low heat for 25 minutes, until tender but still whole. Drain and salt them straight away, so they absorb the salt while hot.
2. Meanwhile trim the base and tough outer leaves of the fennel and slice it very thinly. Peel the orange with a small knife, removing the white pith too, and cut out the segments between the membranes over a bowl to catch the juice.
3. In the bowl with the orange juice whisk the oil, cider vinegar, salt and pepper with a fork.
4. Toast the pumpkin seeds in a small dry pan over medium heat for 2 minutes, until they start to pop.
5. Combine the warm lentils, fennel, orange segments, rocket and black olives, dress with the vinaigrette, toss and finish with the pumpkin seeds.