Rocket, fennel and lentil salad

Yield: 4 servings

Ingredients:

• 125 g Puy lentils; Ulrike: Pardina
• 1 bay leaf
• ½ small onion; Ulrike: 1 shalott
• a few parsley stalks, optional
• 1 large or 2 small fennel bulbs; about 250 grams
• about 75 g rocket

DRESSING

• 2 teaspoons Dijon mustard
• 1 lemon, finely grated zest and 30 ml juice
• 2 tablespoons lemon juice
• 120 ml rapeseed or olive oil
• a pinch of sugar
• Sea salt and freshly ground black pepper

Instructions

1. Put the lentils in a saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks, if using. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
2. Meanwhile, to make the dressing, shake all the ingredients together in a screw-topped jar until emulsified.
3. When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
4. Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb(s) vertically, then slice as thinly as you can, tip to base.
5. Pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve.

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 30 minutes