Warm Lentil, Beetroot and Fennel Salad with Herb Dressing

DISH
24Ingredients
60Minutes

Ingredients

US|METRIC
  • 12 beetroot (baby)
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon fennel seeds
  • salt and ground black pepper
  • 2 fennel bulbs (large, trimmed and thickly sliced)
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 1 lemon
  • salt and ground black pepper (to taste)
  • 2 cups green lentils
  • 2 bay leaves
  • mint
  • rosemary
  • 1 1/2 cups frozen peas
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 cup onions (caramelised)
  • 1/3 cup extra-virgin olive oil
  • 1 lemon
  • 1 tablespoon cider vinegar
  • 1 clove garlic
  • 1 cup herbs (soft, I used a combination of basil and mint but you could also use parsley and coriander)
  • 350 grams buffalo mozzarella (soft)
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