Warm Lentil, Beetroot and Fennel Salad with Herb Dressing
Photography Sarah Tuck.
This beautifully textural roast vegetable salad from Sarah Tuck is topped with a delicous herby dressing and chunks of mozzarella.
Serves: 4
INGREDIENTS
12 baby beetroot
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon fennel seeds
sea salt and ground black pepper
2 large fennel bulbs, trimmed and thickly sliced
2 tablespoons olive oil
2 tablespoons white wine
finely grated zest of 1 lemon
sea salt and ground black pepper, to taste
2 cups green lentils
2 bay leaves
a sprig each of mint and rosemary
1½ cups frozen peas
1 tablespoon olive oil
1 teaspoon balsamic vinegar
½ cup caramelised onions
Dressing
⅓ cup extra virgin olive oil
finely grated zest of 1 lemon
1 tablespoon cider vinegar
1 small clove garlic
1 cup of soft herbs (I used a combination of basil and mint but you could also use parsley and coriander)
350 grams soft buffalo mozzarella
METHOD
Preheat the oven to 180˚C. Line two baking trays with tinfoil – put the beetroot in the centre of one piece of foil, drizzle with oil and vinegar, and sprinkle over fennel seeds, sea salt and black pepper.
Draw the tinfoil up around the beetroot and fold in the sides to create a sealed parcel. In the other piece of foil, repeat with the fennel, oil, wine, lemon zest and a little more sea salt and black pepper.
Roast both for 50–55 minutes until the beetroot and fennel are soft and tender. Set aside, and bring a large pot of water to boil. Add the lentils and herbs and very gently boil for 15 minutes, add peas and cook a further 5 minutes. Drain, and stir through the oil, vinegar and caramelised onions, and season with sea salt and black pepper. Trim and peel the beetroot while still warm, then cut into wedges.
Dressing: Put the oil, lemon, garlic and herbs into a small food processor and whiz to combine.
Spoon the lentils on to four serving plates and top with beetroot and fennel. Top with mozzarella, torn into large chunks, a drizzle of the dressing and a little sea salt and black pepper.
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.