Nourishing your microbiome begins with plant diversity and abundant fibre. This warm salad pairs earthy Puy lentils with caramelized roasted fennel, offering a gentle but highly effective way to support your digestion and maintain steady energy levels. The combination of complex carbohydrates and healthy fats ensures you feel satisfied and grounded.

Ingredients

• 130g dry Puy lentils, rinsed
• 1 large fennel bulb, finely sliced
• 1 tbsp extra virgin olive oil
• 30g toasted hazelnuts, roughly chopped
• Handful of fresh dill, roughly chopped
• 1 tbsp tahini
• Juice of half a lemon
• Sea salt and freshly ground black pepper

Method

1. Preheat your oven to 200C. Toss the sliced fennel with the olive oil, a pinch of sea salt, and black pepper. Roast on a baking tray for 25 minutes until golden and tender.
2. While the fennel roasts, simmer the Puy lentils in plenty of water for 20 to 25 minutes until cooked but still retaining a slight bite. Drain well.
3. In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until you achieve a smooth, pourable dressing.
4. Combine the warm lentils and roasted fennel in a serving bowl. Drizzle with the tahini dressing and scatter the toasted hazelnuts and fresh dill over the top.

Hero Ingredient: Puy Lentils

Puy lentils are a cornerstone of a gut-supporting diet. They provide an exceptional source of both soluble and insoluble fibre, which work together to feed beneficial gut bacteria and promote regular digestion. Rich in plant-based protein, they also ensure your blood sugar remains stable, making them an ideal choice for sustained focus and vitality.