Description
A healthy, protein-rich salad.
Ingredients
Scale
- 2 oranges
- 1 grapefruit
- 2 tbsp whole coriander seeds
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tbsp grapefruit juice, reserved from fresh grapefruit
- 1 tbsp honey
- 1/2 tsp salt
- Fresh black pepper
- 1 large fennel bulb with fronds
- 2 tbsp olive oil
- 1 cup uncooked brown rice
- 1/2 cup dried green lentils
- 1/4 cup sunflower seeds, roasted and salted
Instructions
- Heat oven to 425 degrees. Supreme citrus fruits, reserving 1 tablespoon of grapefruit juice for dressing.
- To make dressing, toast coriander seeds in a dry frying pan until they smell nutty. Cool, then grind in a spice grinder. Whisk or blend together vinegar, olive oil, grapefruit juice, honey, salt and pepper and set aside.
- To prepare fennel, remove bottom and top, saving fronds. Chop fennel bulb into 1-inch pieces, toss with 2 tablespoons olive oil, and season with salt and pepper. Place fennel on a baking sheet and roast for 35 minutes.
- Cook rice and lentils according to package directions.
- Chop 2 tablespoons of the reserved fennel fronds.
- When rice and lentils are done, combine with dressing, and fennel, stir to combine. Fold in citrus and fennel fronds. Sprinkle with sunflower seeds.