Lentil and Carrot Salad Recipe

Recipe Phillippa Cheifitz Ingredients for the spicy dressing:

  • Juice of 1 lemon
  • ⅓ cup olive oil
  • 1 garlic clove, crushed
  • 1–2T Italian parsley, chopped
  • A pinch of sugar
  • ¼T ground cinnamon
  • ¼T ground dried chilli or cayenne pepper
  • ½T ground cumin
  • ½T paprika
  • Salt and milled black pepper
For the salad:
  • 1 cup lentils
  • 1 bunch of baby carrots, peeled
  • A handful of coriander leaves (optional)
For the fennel:
  • 4 slim, young baby fennel bulbs
  • About 100g Cheddar cheese
  • Olive oil
  • Sea-salt flakes and milled black pepper
Directions: To make the dressing, mix the lemon juice, olive oil, garlic, parsley, sugar and spices, and season to taste. Cook the lentils until soft, drain and, while still warm, mix with half the dressing. Spoon into four wide bowls. Steam the carrots until crisp but tender, then arrange them over the lentils and spoon the rest of the dressing over the salad. Garnish with coriander leaves, if desired. Wash and trim the fennel, and slice thinly lengthwise. Slice the cheese into thin shavings and arrange these in four wide bowls. Top with the fennel, drizzle olive oil over it and season with sea-salt flakes and a grinding of black pepper. Serves 4 This recipe was originally featured in the Food 2013 issue of House and Leisure.