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. Optional to serve- and a small handful of chopped roasted hazelnuts a sprinkle of extra sumac Optional also a few flakes of chipotle chili
Method
- 1
Step 1
Make the dressing frst. add all ingredients in a food processor and process until you have ‘a sauce’
- 2
Step 2
Mix the fennel slices with the sauce, making sure all the slices are coated. leave in the fridge and sprinkle with sunac to serve.
Good to know
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.
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