Three kinds of salad topping and a beluga lentil and fennel salad

Salad toppings such as pine kernels, croutons and so on are the crown on any salad. Today blogger Justine reveals three unusual topping recipes and a delicious salad.

I love topping on my salad! Why? Tasty salad toppings can transform simple mixed leaves into a real flavour experience. Nuts, for example, give a salad a certain crunch. And let’s not forget – a salad topping that contains, say, lots of chickpeas, will turn a leaf salad into a full meal because, thanks to this source of protein, it will really satisfy you. Today I’d like to present three delicious toppings so you can pep up any salad or lunch bowl.

Beluga lentil and fennel salad


1/2 head of lettuce (or more, depending on how hungry you are)
1 handful of baby spinach
1 handful of rocket
1 bulb of fennel
100 g beluga lentils
1 lemon or more
Olive oil
3-4 tablespoons of tahina (sesame paste) or more


Heat up around 300 ml water in a saucepan and add the beluga lentils. Allow them to simmer for around 20 minutes. You may need to add water. Let the lentils cool briefly before mixing them with the salad.

Wash the salad and tear into small pieces. Remove the fennel stalk and slice the rest of the bulb into thin strips. If you don’t like raw fennel, you can simply sweat it a little. Mix the salad, the fennel, the baby spinach, the boiled lentils, olive oil, rocket and lemon juice together, and season with a little salt, pepper and tahina. 

Tel Aviv salad dressing:


200 g chickpeas (boiled at home or pre-cooked)
1 teaspoon paprika
1 teaspoon curry powder
3 tablespoons tahina (sesame paste)
1 handful of fresh parsley



Preheat the oven to 180 °C. Mix the (rinsed) chickpeas with the curry powder and paprika. Add the salt and pepper and place in the oven for around 20 minutes. Finely chop the parsley, and mix it with the roasted chickpeas, salt, pepper and tahina – and you’ve got a flavoursome salad dressing! 

Hot Nuts salad dressing


100 g mixed nuts (or your favourite nuts)
Chilli flakes as desired
2 teaspoons of paprika
2 cloves of garlic
Coconut oil



To make this crunchy salad topping, chop the garlic cloves into small pieces or squeeze them through a garlic press. Fry them in coconut oil for around a minute. Now mix together the chilli flakes, paprika and nuts (if you want, you can chop them into small pieces) and add this mix to the pan with the garlic. Roast briefly and then allow to cool, or add to the salad while still hot.

Italian Lover salad topping


50 g pine kernels
100 g cherry tomatoes
100 g dried tomatoes
3 tablespoons peeled hemp seeds
Juice of half a lemon
1 dash of olive oil
Optional: fresh herbs 



Toast the pine kernels in a pan for around one minute. Cut the dried tomatoes into small pieces and quarter the cherry tomatoes. Mix everything together with the pine kernels, the hemp seeds, the lemon juice, a little pepper and a dash of olive oil. You can add fresh herbs as well if you like. This ultra versatile salad topping makes even very plain salads colourful and gives them variety.

And now – bon appétit! And have fun trying out other delicious experiments!

Justine blogs at “Justine kept calm and went vegan”, talking about veganism, fair fashion, sustainability and an eco-lifestyle. Justine is eager to show that healthy vegan recipes don’t mean forgoing pleasure, and that organic fashion has long since gone beyond its “potato sack” image.