556
Calories
29g
Protein
18g
Fat
66g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Water - 15 ml (1 tbsp)
- Rye bread - 40 g
- Salt and pepper - 0.3 g (1 pinch)
- Sesame seeds - 5 g (1 tsp)
- Apple cider vinegar - 10 ml (2 tsp)
- Cauliflower - 200 g
- Fennel bulb - 174 g
- Green salad - 100 g
- Green lentils - 110 g
- Fennel seeds - 2.5 g (1 tsp)
How to make:
- Preheat your oven to 400oF. Cut the cauliflower into florets and trim the fennel and cut it in half, then blanch both in salted boiling water for 2 minutes
- Place the cauliflower and fennel in an oven dish, scatter over the sesame and fennel seeds and drizzle over some olive oil. Pour 1 tablespoon of water in the bottom of the roasting dish and place in the oven for 15 minutes
- Cook the lentils in twice the volume of salted water for 25 minutes or until cooked
- In a small bowl combine the olive oil and apple cider vinegar with a little salt and pepper
- Arrange the cauliflower, fennel, lentils and some green salad on a plate and drizzle over the dressing, serve with slice of bread
