'Lemon, fennel, cucumber… a fresh combination'

(Serves 4)


  • 1 fennel bulb  
  • 1 big zucchini, or 2 small
  • 1 cucumber
  • Fresh fennel herb &  parsley leaves
  • ½ cup lentils (orange or black)
  • 1 cup water
  • 3 tbsp olive oil
  • Sea or mountain salt & black pepper

Lemon & Cashew dressing

  • ½ cup raw cashews (soaked previously)       
  • 1 lemon
  • 2-3 tbsp olive oil
  • ½ cup natural water
  • Fresh parsley leaves
  • Sea or mountain salt & black pepper

Salad: Add the lentils to the water in a saucepan with boiled water, and cook in medium-low heat  for approx. 20 minutes (avoid overcooking, as we want to keep the lentils slightly crispy). Rinse them under cold water and keep aside. Grind the zucchini, cut the fennel bulb and cucumber into thin slices. Chop the fresh herbs. Place the veggies in a big bowl and spread some lentils and herbs on the top. Sprinkle some salt and pepper, drizzle some spoons of olive oil and combine all the ingredients with a wooden spoon.

Dressing: Squeeze the lemon. Place all the ingredients into a blender or mix by using a food processor until you get a creamy consistency. *If you like sour taste i recommend you to use one and a half lemon.

* Keep the dressing aside, just add it to the salad right before serving it.