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From the garden: rocket, fennel, parsley, onion, lemon
Recipe source: Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 4 at home or 20 tastes
For the dressing
What to do:
- Put the lentils in the 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. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
- Meanwhile, to make the dressing: zest the lemon and then cut in half and juice. Add these and the rest of the dressing ingredients to the jar, put the lid on and shake until emulsified.
- 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.
- Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb vertically, then slice as thinly as you can, tip to base.
- Wash and spin dry the rocket, then 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.
Notes:What does emulsified mean? What other sort of lentils are there? What does fennel smell like?