Lentil fennel apple.jpg

Veggin Out

Chickpea Tabouli Salad

It's no secret! We do love a salad or two around here... especially given how incredibly easy, nutritious and versatile they can be. We've boujee'd this lentil salad up with the addition of burrata (an Italian cow milk cheese made from mozzarella and cream), but it's equally delicious without. Feel free to switch it up with other canned pulses or beans for a bit of variety. 

Serves 2  |  5 mins prep  |  10 mins cook

Ingredients

Method

100g slithered almonds 
400g can puy lentils
1 x  baby fennel bulb, mandolin & crisped in iced water, fronds reserved & stalks finely sliced
1 x pink lady apple, peeled, mandolin or peeled
100g radicchio, roughly chopped 
1 x burrata ball, roughly 150g
Fennel and dill sprigs to garnish
Dijon mustard vinaigrette
1 heaped tsp dijon mustard
1 tbs lemon juice
1 tbs white wine vinegar
1/2 cup extra virgin olive oil
A pinch of caster sugar
Salt and pepper to taste
Step 1. You can pre-heat your oven to 180C and roast your almond for 10 minutes or you can turn on the stove and toast them in a pan for quicker results. Just make sure to watch them as they tend to go from golden brown to burnt in a matter of seconds. Let cool to room temp before adding to salad ingredients. 
Step 2. Dressing: Place all ingredients for the dressing into a small container with a tight-fitting lid. Shake until emulsified. Taste and adjust seasoning, if required (TIP - you want it to be punchy, as it will mellow when combined with the other ingredients).
Step 3. Place the lentils, fennel, apple & radicchio into a serving bowl. Scatter over the roasted almonds, fennel fronds, and dill (if using). Drizzle over the dressing and toss to combine. 
Step 4. Top the salad with the burrata and immediately take over to the serving table. Using a fork and spoon, crack that baby open and watch the contents ooze out. 
 

VEGGIN OUT

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