Hello! It's been a while since I last posted a recipe - it's been such a busy period for me! If you follow me on Facebook, you're probably all sick by now of reading about me studying and complaing about having to study and so on. But I'm done! I'm just missing my bachelor thesis and then I'll move on to other things (a huge, huge question mark). Other highlights: a very spontaneous trip to Poland, consisting of an awesome day in Warsaw and a couple of slow-paced (but plentiful in exciting plans and conversations) days at the Polish seaside, seeing my cousin for the first time in forever, another day in Warsaw, this one all about falafels and walks in parks and reading my new awesome cookbook, then being back home for less than 24 hours but getting to see my brother.
Being back in Milan, for the last time with the feeling of coming back home, and simply loving it, for its evenings, aperitivo, and my adopted family and the people that keep me busy. For being able to speak very loud, eat ice cream at midnight.
I then spent a couple of days attending lectures and workshops, and working on a concept of a start-up aimed at limiting food waste. So far, our group has been selected as #1! Keep your fingers crossed for me tomorrow/today, as we are going to present at the Expo in front of some pretty important people.
And to the salad. I really love lentils, lentil soups, lentil salads - but I didn't want another tomato and cucumber mix. I didn't know how it would end up, I was sort of adding things as guided by the color. It is very fresh and very crunchy, but the beetroots and fennel mean there is a sweet note as well. There is a lot of aniseed-iness going on: tarragon, dill, fennel seeds - so this salad might not be to everyone's taste. Ah, and the grapefruit really brings everything together, even though I bought it by mistake instead of an orange - but the latter would probably be a better choice for those of you who don't exactly love bitter flavors.
Pink lentil salad
1 can brown lentils, drained
1 cucumber, sliced
1/2 red onion, thinly sliced
2 baby beets, raw, very thinly sliced
1 handful green olives, chopped
1 avocado, sliced
juice of 1/2 grapefruit
a mix of herbs: dill, tarragon, mint
(1 tbsp chopped fresh, 1 tsp dried, each)
1 tsp fennel seeds
2 tbsp good olive oil
Combine all the ingredients safe for fennel seeds in a large bowl. Toast the spice and grind in a mortar and pestle, sprinkle over the salad. Don't overmix, and remember that beets will stain everything, turning this salad into a burgundy mess by the next day. It does however stay perfectly delicious even after 3 days.