Ethiopian Tilapia Salad with Berbere and Lentils

Rinse green lentils under cold water and add them to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still holding their shape. Drain any excess water and set aside to cool slightly.

Pat the tilapia fillets dry with paper towels and season generously on both sides with berbere spice, salt, and black pepper. Drizzle with a little olive oil and let the fillets rest for 5 minutes so the spices adhere.

Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Sear the tilapia fillets for 3-4 minutes per side until the crust is deeply golden and the fish flakes easily with a fork. Transfer to a plate and let rest.

In a small bowl, whisk together lemon juice, olive oil, and honey until emulsified. Season with salt and black pepper to taste. The dressing should be bright and slightly sweet to balance the warmth of the berbere spice.

Shave the fennel bulb into paper-thin slices and thinly slice the red onion into half-moons. In a large bowl, combine the shredded red cabbage, shaved fennel, red onion, and cooled lentils. Pour the dressing over the salad and toss gently to coat everything evenly.

Divide the dressed salad among serving bowls and top each with a seared tilapia fillet, breaking it into large flakes. Garnish generously with fresh cilantro leaves and an extra squeeze of lemon juice. Finish with a drizzle of olive oil.