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Warm Lentil, Beetroot and Fennel Salad with Herb Dressing
DISH26Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 beetroot (baby)
- 2 Tbsp. olive oil
- 2 tsp. balsamic vinegar
- 1 tsp. fennel seeds
- sea salt
- ground black pepper
- 2 fennel bulbs (large, trimmed and thickly sliced)
- 2 Tbsp. olive oil
- 2 Tbsp. white wine
- 1 lemon (finely grated zest of)
- sea salt
- ground black pepper (to taste)
- 2 cups green lentils
- 2 bay leaves
- 1 sprig mint
- 1 sprig rosemary
- 1 1/2 cups frozen peas
- 1 Tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1/2 cup onions (caramelised)
- 1/3 cup extra-virgin olive oil
- 1 lemon (finely grated zest of)
- 1 Tbsp. cider vinegar
- 1 clove garlic (small)
- 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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