Lentils and fennel salad with green olives and citrus dressing

Simple, but very tasty, refreshing and nutritious salad which can be served lukewarm or cold but also to enjoy it as a light meal. The ingredients suit each other very nicely and the orange & lemon dressing give that extra kick to the dish. It is a great accompaniment to various grilled fish or squid and cuttlefish recipes

Recipe of Nana Dareioti,

"BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people)

For the salad:
300 gr. of fine brown lentils, boiled

2 tbsp of finely snipped fennel fronds

1 medium fennel bulb, finely chopped

5-6 fresh leaves of spearmint, finely chopped

1 small red onion, finely chopped

10-12 small green olives, pitted and well rinsed

For the dressing:
1/2 orange, the juice and the zest
1 lemon, the juice

8 tbsp of extra virgin olive oil

salt
black pepper

Method:
The day before, boil the lentils to be ready- making sure that they are not over boiled. Leave aside to cool down.

Next day (or the same day later on) put all the salad ingredients in a large salad bowl and gently toss with two spoons. Season with salt and pepper and leave aside.

Put the dressing ingredients in a bowl and beat thoroughly with a whisk to blend.

Pour over the salad, gently toss and serve while it is lukewarm or cold.