Craving a flavourful salad? This fennel salad with creamy tahini dressing is a must-try. It’s easy to make and packed with nutritious ingredients.
Craving a flavourful salad? This fennel salad with creamy tahini dressing is a must-try. It’s easy to make and packed with nutritious ingredients.
It features pearl barley, lentils, and fennel, all tossed in a zingy lemony tahini dressing. To add some extra crunch and flavour, the salad is topped with finely chopped spring onions, parsley, crunchy almonds, tangy-sweet dried cranberries, and toasted pumpkin seeds. It’s a perfect combination of textures and flavours that will leave you satisfied and nourished.
At this time of the year, I also like making my grilled asparagus salad or my fennel & apple salad.
In this post
How to Make This Fennel Salad with Creamy Tahini Dressing
The first step is to cook the pearl barley and lentils. To save on the washing up I use the same saucepan. Pearl barley generally requires 25 to 30 minutes of cooking time while lentils require 12 to 15 minutes. So I cook the pearl barley first for 15 minutes and then add the lentils for the next 12 to 15 minutes. Make sure to check the packet instructions and adjust the cooking time if necessary.
While the grains are cooking, you can start preparing the tahini dressing by whisking together in a small mixing bowl some yoghurt (plain or dairy-free), tahini, lemon juice, and grated garlic.
You can thin the tahini dressing to your desired consistency with water, then sweeten and season to taste with maple syrup and salt.
To cut the fennel into thin slices, I like to use a mandoline slicer or a sharp knife. Personally, I find a mandoline easier to use for slicing fruits and vegetables into thin, uniform slices.
A mandoline slicer consists of a flat surface with a sharp blade that can be adjusted to different thickness settings. To use it, place the fruit or vegetable on the surface and slide it back and forth across the blade. Be sure to use the safety guard provided to protect your fingers from the sharp blade.
Once everything is ready, simply mix the pearl barley, lentils, and fennel with the spring onions, parsley, almonds, cranberry and toasted pumpkin seeds. Toss everything in the tahini dressing until well combined and serve at room temperature.
What type of lentils should you use?
Puy lentils, also called French green lentils, are known for their firm texture and ability to hold their shape when cooked, making them ideal for salads, soups, and side dishes. They are often used in French cuisine and are a popular ingredient in dishes such as lentil salads, lentil soups, and lentil stews. Puy lentils are also a good source of protein, fibre, and various vitamins and minerals, making them a nutritious addition to any meal.
They have a slightly peppery flavour and a firm texture, making them perfect for this recipe. If you substitute them with French green lentils, make sure to adjust the cooking time given in the instructions below.
I hope you enjoy this fennel salad with creamy tahini dressing recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Watch how to make this recipe
Fennel Salad with Creamy Tahini Dressing
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 100 g pearl barley
- 100 g Puy lentils
- 1/2 tsp salt
- 1 small fennel (about 175g / 6oz)
FOR THE DRESSING
- 4 Tbsp yoghurt (plain or dairy-free)
- 2 Tbsp tahini
- juice of 1 1/2 lemon to taste
- 1 large garlic clove grated
- 2 Tbsp water to taste
- maple syrup to taste
- salt to taste
FOR THE TOPPINGS
- 4 Tbsp pumpkin seeds
- 3 spring onions finely sliced
- 15 g finely chopped parsley
- 45 g almonds roughly chopped
- 75 g dried cranberry
Instructions
- Fill a saucepan with water and bring to a boil. Once at a boil, salt the pan of water and add the pearl barley. Cook for 15 minutes and then add the lentils and cook together for a further 12-15 minutes. The pearl barley and lentils should be cooked but still have a bite. When done, drain well and set aside.100 g pearl barley, 100 g Puy lentils, 1/2 tsp salt
- In the meantime, make the tahini dressing. In a small mixing bowl, whisk together the yoghurt, tahini, lemon juice, and garlic. Thin to your desired consistency with water, then sweeten and season to taste with maple syrup and salt.4 Tbsp yoghurt (plain or dairy-free), 2 Tbsp tahini, juice of 1 1/2 lemon, 1 large garlic clove, maple syrup, salt, 2 Tbsp water
- Using a mandoline slicer or a sharp knife, cut the fennel into thin slices.1 small fennel (about 175g / 6oz)
- Dry toast the pumpkin seeds in a saucepan until fragrant. Set aside.4 Tbsp pumpkin seeds
- Mix the pearl barley, lentils, and fennel with the spring onions, parsley, almonds, cranberry and pumpkin seeds. Toss everything in the tahini dressing until well combined and serve at room temperature.3 spring onions, 15 g finely chopped parsley, 45 g almonds, 75 g dried cranberry
Notes
Nutrition
Find this recipe online:
Fennel Salad with Creamy Tahini Dressing
https://theflexitarian.co.uk/recipe-items/fennel-salad-with-creamy-tahini-dressing/
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Frequently Asked Questions about this Fennel Salad with Creamy Tahini Dressing
Fennel has a mild liquorice-like flavour that becomes sweeter and milder when it’s sliced thinly and used in salads. The flavour pairs well with the creamy tahini dressing.
To prepare fennel for the salad, first wash and trim the fennel bulbs. Cut off the stalks and the tough, outer layer. Then, thinly slice the fennel bulbs crosswise. You can also use a mandoline slicer for precision.
Yes, you can make the creamy tahini dressing in advance. It can be refrigerated in an airtight container for a few days. Just give it a good stir before using as it may thicken when chilled.
Leftover fennel salad with creamy tahini dressing can be stored in an airtight container in the refrigerator for up to 2-3 days. However, keep in mind that the salad may become slightly softer as it sits due to the moisture in the dressing.
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