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HUVUDROLL with lentil and fennel salad @klara_and_ida

Our new HUVUDROLLS have a wonderfully delicious, full-bodied taste and the same juicy texture as our meatballs, but do not contain any meat at all. Their aromatic taste is achieved through umami flavours such as mushroom, tomato and grilled vegetables. This means that HUVUDROLL can be used for an incredibly wide range of applications: with pasta, in casseroles or as seen here with a hearty autumn salad of beluga lentils, fennel, apples and walnuts.

HUVUDROLL with lentil and fennel salad

Ingredients for 4 servings

150g Beluga lentils

2 large carrots

3 tbsp olive oil for the carrots

2 spring onions

1 stalk of celery with some of the leaves

1 small sour apple

1 small fennel bulb with the fronds

8 dried apple rings

1 handful walnuts

For the plant balls

16 HUVUDROLL plant balls (4 per person)

2–3 tbsp frying oil

For the dressing

3 tbsp walnut oil

3 tbsp olive oil

3 tbsp orange juice

3 tbsp white wine vinegar

1.5 tsp agave sirup

1.5 tsp mustard

Salt, pepper

The zest of 1 orange (optional) 

1. Prepare the lentils and carrots

Cook the lentils according to the package instructions. Preheat your oven to 180°C (fan). Peel the carrots, remove the ends, cut in half lengthwise and cut each half again into 4 strips. Put the strips in a small baking dish and mix with olive oil. Place in the oven on the middle shelf and roast for 30 minutes, until they take on a little colour.

2. Prepare the salad

Remove the roots from the spring onions, wash and slice finely into rings. The green tops can be used as well as long as they are not too thick and dry. Wash the celery, remove the dry ends, cut lengthwise into 4 strips and then into very small and fine pieces, add in some of the leaves. Wash, core and quarter the apple, then finely dice. Wash the fennel, cut off the leaves and keep to one side, cut off the dry bottom, halve the bulb and cut into very fine rings. Cut the apple rings into 0.5cm pieces and chop the walnuts. Put all the chopped ingredients into a salad bowl.

3. Finish off the salad and fry the plant balls

Remove the carrots from the oven, leave to cool briefly and cut 2/3 of them into 0.5cm cubes. Drain the lentils in a sieve and allow to cool a little, then add the diced carrots and lentils to the other ingredients in the bowl.

For the HUVUDROLL plant balls, heat the oil in a frying pan and prepare the plant balls according to the package instructions.

Finish off the salad
Fry the plant balls

4. The dressing

To make the dressing, place all the ingredients in a small bowl and whisk vigorously with a fork or small whisk until combined into a vinaigrette. Now chop the fennel fronds and, if desired, the orange zest very finely and fold into the salad together with the dressing.

Either serve the salad at room temperature or allow the flavours to meld and place it in the refrigerator.

To serve, arrange the salad on plates and arrange the HUVUDROLL and the remaining carrot strips decoratively next to and on top of the salad.

Recipe and photos: Britta Welzer / Svenja Mattner-Shahi / Instagram @klara_and_ida