Lentil, fennel and rice salad
This lentil, fennel and rice salad is perfect for using up leftover cooked rice. I used brown rice but you can use basmati or other types – and instant rice too, if you don’t have ready rooked rice. Perfect for an easy lunch, or serve is as a side dish.
Ingredients
Method
- Cut the fennel into long strips, the onion into wedges. Put them in a baking tray, together with the chilli.
- Mix the garlic with some balsamic vinegar and olive oil and brush the fennel and onion pieces. Pour over the soy sauce. Toss well.
- Cover the dish with foil, then bake in a medium hot oven until soft. (Alternatively, you can pan-fry them.)
- Meanwhile, mix the lentils and rice.
- Add the fennel and onion, including the cooking jus. Cut the baked chilli into thin slices – add these to the salad. Season with salt and pepper.
- Taste and adjust the oil, balsamic, soy and seasoning to your liking.
- Mix in some chopped herbs and serve.