Time to chill
1-2 hours is best
Green fennel salad
Believe it or not, I could not even borrow a picture online, so to see the dish you will have to wait until I remake it-probably will not take long. It’s super good and served with pumpkin chips or with roasted potatoes surely will bring vibrant colors and taste to your lunch table.
2 fennel, cleaned and cut into thin slices
Optional to serve- and a small handful of chopped roasted hazelnuts
a sprinkle of extra sumac
Optional also a few flakes of chipotle chili
For the dressing:
75 g young spinach leaves or use a good handful flat leaved parsley for a stronger taste
ca 75 g cashew nuts
2 tbsp olive oil
2-3 tsp Sumac
2 tsp ground coriander
Sea salt and pepper to taste
3 tbsp olive oil
1-2 tbsp lukewarm water
2 tbsp apple cider vinegar
Make the dressing frst. add all ingredients in a food processor and process until you have ‘a sauce’
Mix the fennel slices with the sauce, making sure all the slices are coated. leave in the fridge and sprinkle with sunac to serve.
The original recipe is borrowed from a cook book – Simply by Sabrina Ghayour. As usual adjusted a bit. The recipe calls for almost double the amount of spinach and cashew which makes a lot of sauce and I will rather ‘see and taste the fennel’ as well.
Please also watch out of the bagged spinach leaves, if you have sulfite allergies, hence either mix with the flat leafed parsley or substitute completely.