The Sol Journal

Fennel, Orange, Lentil & Mint Salad

recipes

Fennel, Orange, Lentil & Mint Salad

06 February, 2022

This meal is a wonderful way to transition into or out of one of our cleanses, alongside a mug of warm vegetable or bone broth to keep your digestive fire strong.

Serves:4

Invest in wholesome organic produce and let it do all the talking. Our approach to food is always simple, fresh and never complicated. We are here to teach you how easy it is to nourish your body in all the right ways, pre and post cleanse. This meal is a wonderful way to transition into or out of one of our cleanses, alongside a mug of warm vegetable or bone broth to keep your digestive fire strong.

Feel free to prepare this in a big batch to take with you to Christmas and New Year gatherings. If you want to add extra protein, steamed fish or poached chicken make a lovely accompaniment.

Ingredients

Salad

½ bulb fennel, finely sliced
2 oranges
1 can organic tinned lentils, drained
¼ cup Danish feta cheese
½ bunch small mint roughly chopped
¼ cup pepitas, toasted

Dressing

¼ cup extra virgin olive oil
Juice 1/2 orange
1 tsp pure maple syrup
Salt and pepper to taste

Method

  1. Carve the peel off the orange with a knife, working in a circular direction so just the flesh of the orange is left. Then begin to finely slice the oranges vertically and place aside in a small bowl.
  2. To assemble the salad, begin layering the orange on your plate, separate the slices of fennel in your hands and sprinkle it over the top of the orange, following with the lentils, mint, feta, and pepitas.
  3. Lightly drizzle the dressing over the top.

There is no ‘right’ way to assemble this salad, go for your life, it’s more about showcasing the delightful plant goodness, appreciating its vibrancy and the way it will make you feel afterward.