Fennel and lentil salad with amaranth seed oil and mint dressing

 

I love how you can create delicious salad dishes using the leftovers that you have in the fridge, plus it’s a great way to use ingredients that would be otherwise thrown away!

Some of my favourite things to make are meals that don’t need a recipe. Salads are a prime example of these. You may need to use a recipe from time to time but if you know a bit about your ingredients it’s very easy to make beautiful salads that are neither boring nor unfulfilling.

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When making a salad as a dish, it’s important to combine all the essential elements your body needs. Make sure to add protein, carbohydrates and healthy fats so that the salad can nourish your body and you don’t get crazy cravings in the next 3-4 hours. For this salad, I chose a base of cooked green lentils, which are a great source of protein. Sweet potatoes give the necessary carbs and the amaranth oil, which I used in the dressing, is a fabulous source of omega 6 fatty acids, vitamin E and squalene!

Erbology amaranth seed oil has a delicate and nutty aroma. When adding it to the dressing, it gives a lush note to the greens. I simply love it! It blends nicely with other liquids and it goes especially well with lemon juice. Yummy!

Cold-pressed from amaranth seeds, this oil is a true gem. It contains one of the highest concentrations of squalene. Erbology amaranth seed oil has got around 6.25g of squalene per 100g of oil, which is ten times more than in olive oil. Squalene lipids are produced by our skin but with age this goes down. Squalene helps to make sure that oxygen reaches the most remote cells in our body, which can help to slow down the effects of ageing.

Here’s another hint: apply a few drops to your face and neck before going to bed. Amaranth seed oil is quickly absorbed into the skin and is a perfect natural moisturiser.

 

Serves 2

Preparation time: 50 minutes

Plant-based and vegan friendly

    Ingredients for the amaranth oil dressing:

    2 tbsp Erbology cold-pressed Amaranth seed oil

    2 tbsp grapeseed oil

    10 tbsp freshly squeezed lemon juice

    ½ tsp sea salt

    Pinch of Sichuan pepper

    Pinch of dried chilli pepper

    2-3 fresh mint leaves, finely chopped

    Add all of the ingredients for the dressing to a small bowl and stir well. Leave to one side to infuse while you assemble the rest of the salad.

    Ingredients for the salad:

    1 cup lentils (green)

    2 washed sweet potatoes

    3-4 handfuls of mixed green rocket leaves

    1 medium fennel bulb

    1 tbsp finely chopped dill

    2 tbsp marinated red onion (to make your own: 1 medium red onion cut into thin slices, marinated overnight in 1/4 cup lemon juice, 1 tsp sea salt and 1/4 cup water). 

    Cooking instructions:

    Set the oven to 185 degrees Celcius. Wrap potatoes in aluminium foil and bake for 40 minutes.

    Cook lentils using 2 ½ cups of water. Boil lentils until they are tender, keep checking them to test if they are the desired texture (about 25 minutes).

    Slice fennel into thick slices and grill them for about 5 minutes with a pinch of salt. The fennel should become soft, with blackened grilled marks. 

    Once the lentils are cooked, strain the remaining water through a sieve.

    Heat a frying pan with 1-2 tbsp of olive oil. Add the chopped dill and cook for 3-4 minutes and then set aside.

    Using a toothpick, check the sweet potatoes. If they are soft in the middle, they are cooked. Once cool enough to handle, peel them and cut them into medium sized chunks.

    In a large bowl, add the green leaves, cooked lentils, potato cubes, grilled fennel and marinated onion. Pour in the dressing and stir gently.

    Assemble with care and serve. Bon appetite!

     

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    Author: Ana Rusu