This is the type of salad that I often eat for lunch during the weekend, and I will be posting a few more of them. It is low in fat and low in carbs as well as vegetarian, so perhaps a good choice after all the decadent food you’ve had over the holidays. If you are looking for a way to eat more legumes, here is a great one. Most important is that this salad is very tasty as well, as food should always be enjoyable. This salad is tasty because it combines textural elements (lentils, crunchy fennel, and creamy skyr) with flavor-boosting spices in just the right mix (fenugreek, cardamom, fennel seed) and only a touch of honey to sweeten it up.
Skyr is Icelandic yogurt that has recently become available in these parts. It is much higher in protein than usual yogurt (11.8%) and low in fat (0.2%) with a pleasant flavor and creamy texture. Substitute with regular low-fat yogurt if you can’t find it, or full-fat yogurt and omit the olive oil.
For 2 servings
1 large fennel bulb, cored and finely chopped
120 grams (1/2 cup) skyr
1 can (400 grams/14 oz) cooked lentils, preferably Du Puy/Dupuis, drained
1 tsp honey
1/2 tsp ground fenugreek
1/2 tsp ground cardamom
1/2 tsp ground fennel seed
1 Tbsp extra virgin olive oil
salt and freshly ground white pepper
1 Tbsp minced fresh flat leaf parsley
This salad doesn’t really need any instructions. Simply put all of the ingredients in a large bowl and stir to mix. Taste and adjust to your liking with salt, pepper, fenugreek, cardamom, fennel, or honey.
Serve at once, or refrigerate but take out of the refrigerator at least half an hour before serving.
Merluza a la Romana, is hake covered with beaten egg and then pan-fried. Unlike its Dutch counterpart lekkerbekje or the British fish and chips, this Spanish version is not deep fried and not crispy. But it sure is tasty.