- 2 onions, thinly sliced
- 2 x 400g (14 oz) cans lentils, rinsed and drained
- ¼ cup (60ml/2 fl oz) extra virgin olive oil
- 1 tablespoon ras el hanout (see cook’s notes)
- sea salt and cracked black pepper
- 4 cups (100g/3½ oz) baby spinach leaves
- 2 bulbs baby fennel, shaved lengthways
- 2 firm pears, thinly sliced
- juice of half a lemon
- extra virgin olive oil, extra, to serve
- ⅓ cup (50g/1¾ oz) shelled pistachios, roughly chopped
- Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.
- Place the onion, lentils, oil, ras el hanout, salt and pepper in a large bowl and toss to combine. Divide the mixture between the trays and roast for 20 minutes or until the onion and lentils are crisp.
- While the lentils are roasting, place the spinach, fennel, pear, lemon juice, salt and extra oil in a large bowl and gently toss to combine.
- Divide the lentils and salad between serving plates.Drizzle with extra oil and sprinkle with the pistachios to serve. Serves 4
TIPS + TRICKS
+Ras el hanout is something I always have on-hand in my pantry – it’s a North African spice mix (read: great shortcut to flavour) with up to 20 spices in one little jar! Think cloves, cinnamon, cardamom, chilli, coriander, paprika and turmeric. Find it in spice shops and greengrocers.
+You can use canned chickpeas (garbanzo beans) in place of the lentils, if you prefer.
+Crumble feta over this salad for a flavour-boost finish.
Photography: Con Poulos
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