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CITRUSSY, FENNEL & PUMPKIN SALAD / SOUP

By Daniel Pisani
http://www.lifeofmarrow.com
@lifeofmarrow

In colder countries, nothing grows during the winter months – in the Mediterranean, we are lucky enough to be able to grow food all year round! This recipe combines the sweet and aromatic flavour of fennel with the sourness flavour of navel oranges – the dressing for the salad introduces a common ingredient used in Maltese cuisine– carob syrup. 

This recipe may be turned into a lovely comforting soup by using the same ingredients and method then blending the ingredients and dressing with 1 litre of vegetable broth (preferably omitting the olives).

Ingredients

Ingredients – DRESSING

  • 30ml olive oil
  • Juice of one mandarin
  • Juice of half an orange
  • Juice of half a lemon 
  • 3 tbsp carob syrup (or local honey)
  • A pinch of sea salt
  • Zest of half an orange (optional)

Ingredients – Salad

  • 600g fennel
  • 600g pumpkin (butternut)
  • 500g carrot
  • 1 onion
  • 200g barley (dry weight)
  • 100g brown lentils (dry weight) or 1 can of any legumes
  • 1 navel orange
  • 5 olives 
  • 1 tbsp local honey
  • 2 tbsp olive oil
  • ½ tsp sea salt 
  • ¼ tsp black pepper
Instructions
  1. Chop the salad vegetables (fennel, pumpkin, carrot, onion) and coat them evenly with the olive oil, honey, salt and pepper. 
  2. Place the vegetables on a baking sheet lined with parchment paper.  
  3. Roast for around 30-40 minutes in an oven preheated to 200°C.
  4. While the veggies are roasting, bring some water to a boil and add the lentils and barley together.
  5. Lower the heat and cook according to preference.
  6. Combine the dressing ingredients and combine.
  7. Chop the olives and orange. 
  8. Once the veggies, lentils and barley are ready – let them cool down for a couple of minutes.
  9. Combine all the ingredients in a bowl and toss the dressing – stir to combine 
  10. Enjoy as a salad, alternatively process to process into a soup, blend the ingredients with 1 litre of vegetable broth!
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