- 300 ml chicken stock
- 130 gm small green lentils
- 1 thyme sprig
- 1 fresh bay leaf
- 150 gm white cabbage (about ¼ small cabbage), thinly sliced on a mandolin
- 2 carrots (use different colours if you can), sliced into ribbons on a mandolin
- 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved
- 1 celeriac, trimmed (550gm), cut into julienne on a mandolin
- ½ small Spanish onion, thinly sliced
- 80 ml (1/3 cup) olive oil
- 2 garlic cloves, finely chopped
- Finely grated rind and juice of 1 lemon
- 2 tsp Dijon mustard
- 1 tsp finely grated horseradish
- 1½ tbsp aged red wine vinegar
- ½ cup coarsely chopped mixed tender herbs such as flat-leaf parsley, tarragon and mint
- 1Combine 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.
- 2Heat 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 .
Drink Suggestion: Lemony Barossa semillon. Drink suggestion by Max Allen