CookEat Recipe
Grilled Fennel and Lentils with Mushrooms
Grilled fennel, sautéed mushrooms and warm lentils are combined with tarragon. Serve over natural yogurt with crème fraîche and crisp baked filo.
Method
Steps
Step 1
Wash and trim the fennel and slice into 5 mm wedges, keeping a little core attached. Simmer in the measured 1000 ml water for 5–7 minutes until just tender, then drain. Brush with 1 teaspoon olive oil and grill on a hot grill pan for 2–3 minutes per side until marked.
Step 2
Clean and slice the mushrooms. Cook in a pan with 1 teaspoon olive oil over medium heat for 8–10 minutes until soft and their liquid has evaporated. Use canned lentils weighed drained and rinsed; add and warm for 2 minutes.
Step 3
Heat the oven to 180°C. Brush thawed filo with the remaining teaspoon oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Wash and finely chop the tarragon. Fold the fennel and tarragon through the mushrooms and lentils off the heat. Divide over yogurt on six plates, add the crème fraîche in small spoonfuls and serve with baked filo crisps.
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