Griddled Chorizo on a Pickled Fennel, Lentil and Tomato Salad

When I was out to lunch recently I had a dish which came with quick pickled cucumber and courgette salad, it was so delicious. I did this version using fennel as it holds up well to flavouring and I knew it wouldn’t get too soft. The pickling liquid isn’t too overpowering at all it actually uplift’s the earthiness of the lentils. There is every texture in this salad and flavours.

Ingredients (serves 2)

For the pickled fennel

  • 1 large fennel bulb, outer leaves and core removed
  • 150ml white wine vinegar
  • 150ml water
  • 2 tbsp golden caster sugar
  • 1 tbsp sea salt
  • 1 tsp fennel seeds
  • 1 tsp peppercorns, I used mixed
  • 1 star anise
  • 1 bay leaf

For the lentils

  • 100g put lentils
  • 1/2 chicken or vegetable stock cube
  • 6 baby cooking chorizo, skins removed and halved
  • 8 cherry vine tomatoes, halved
  • Small bag of salad leaves, I used rocket leaves

Directions

  1. For the pickled fennel, add all of the pickling ingredients apart from the fennel to a saucepan. Heat until it reaches a rolling boil then turn off the heat. While the pickling liquor is slightly cooling thinly slice the fennel reserving the fennel fronds. Put the fennel in a bowl and pour over liquid using a sieve so the seeds don’t go over the fennel cover and leave for around 20 minutes
  2. Cook the lentils by giving them a rinse, tip into a saucepan, crumble the stock cube into them. Add the water so the ratio is one third lentils and two thirds water. Bring to the boil then simmer for around 20 minutes so all the liquid is absorbed.
  3. Next add the chorizo to a hot griddle pan and cook for 3 minutes on each side. Remove and leave them to drain on some kitchen roll
  4. To assemble the salad, drain the pickling liquid off the fennel, stir in the lentils and tomatoes. Add salad leaves between 2 bowls top with the fennel mixture. Finish off by adding the chorizo and reserved fennel fronds

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