Directions

Take one tbsp per day. Enjoy in salad, with yogurt or smoothie. You can also apply a small amount to your skin at night, to regenerate and moisturise. Store in a cool, dark place. Not suitable for heating up.

Fennel and lentil salad recipe

While your oven is preheating to 375º F (190º C), prep your dressing. In a bowl, combine 1/4 cup amaranth oil, 1/4 cup grape seed oil, juice from two lemons, 1/2 tsp salt, a pinch of Sichuan pepper, a pinch of dried chilli pepper, and four-five fresh finely chopped mint leaves. Stir well and set aside. Once your oven is heated, wrap four sweet potatoes in aluminium foil and bake for c. 40 mins. Cook one and 1/2 cup lentils using three and 1/2 cups water, strain once boiled. Slice and grill two medium fennel bulbs with a pinch of salt.

Heat a pan with one-two tbsp olive oil and cook 2 tbsp chopped dill and 1/4 cup chopped red onion for 3-4 mins. Your sweet potatoes are done once they are soft in the middle. Let cool, then peal and cut in medium cubes. In a large bowl, add five handfuls of mixed greens, cooked lentils, potato cubes, grilled fennel, dill and marinated onions. Pour the dressing and stir gently. Bon appetit!

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