Just another leftover salad

I had a couple of leftover veggies from the hummus platter and some pantry ingredients for a quick and hearty salad that turned out so well that I just needed to post the recipe: the base is roasted fennel, lentils and baby spinach.


  • 1 fennel bulb, thinly sliced
  • 1 cup cooked brown lentils
  • 200g fresh baby spinach
  • 1/2 cup pomegranate seeds
  • 1/2 cup shredded brazil nuts
  • 1/2 cup dried (preferably fresh) raspberries
  • 1/2 cup pickled onions
  • 1/2 cup tahin
  • juice of 1 lime
  • 1 tbsp EVOO
  • 1/2 cup dry white wine
  • salt, black pepper, cashew parmesan, chili flakes to taste

TIP: If I’d had it at home I’d have been adding either fresh or caramelized / roasted pear strips.
Walnuts and pecans work super well instead of brazils but I don’t like the taste that much.


  1. roast fennel slices together with roughly grounded black pepper corns, some sprinkles of salt and chili flakes in a non-sticking pan on medium heat for about 10 min
  2. If it’s fragrant and golden, deglaze with white wine until evaporated
  3. Meanwhile prepare dressing: mix lime juice, tahin, EVOO and black pepper well together
  4. Add everything to a salad bowl, mix well, add salt, pepper, chili flakes if necessary and sprinkle with nuts and parmesan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: