300 mlchicken stock130 gmsmall green lentils1thyme sprig1fresh bay leaf150 gmwhite cabbage (about ¼ small cabbage), thinly sliced on a mandolin2carrots (use different colours if you can), sliced into ribbons on a mandolin2baby fennel bulbs, thinly sliced on a mandolin, fronds reserved1celeriac, trimmed (550gm), cut into julienne on a mandolin½small Spanish onion, thinly sliced80 ml(1/3 cup) olive oil2garlic cloves, finely choppedFinelygrated rind and juice of 1 lemon2 tspDijon mustard1 tspfinely grated horseradish1½ tbspaged red wine vinegar½ cupcoarsely chopped mixed tender herbs such as flat-leaf parsley, tarragon and mint
Combine stock, lentils, thyme and bay leaf in a saucepan, bring to the boil over medium-high heat, reduce heat to medium and simmer until lentils are tender and stock is absorbed (15-20 minutes). Remove from heat, strain off any excess liquid and transfer to a large bowl. Add cabbage, carrot, fennel, celeriac and onion and set aside.
Heat oil in a small saucepan over medium-high heat, add garlic and lemon rind and cook until fragrant (1 minute). Remove from heat, stir in mustard and horseradish, then vinegar and lemon juice. Pour over vegetable mixture, add herbs, season to taste and toss to combine. Serve warm.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.