Fennel, Apple and Candied Walnuts
This refreshing crunchy salad is super simple; it really just involved chopping the fruit and vegetables into thin strips. Packed with fiber and the fennel is so good for healthy digestion. I often serve this as a vegetarian side at BBQs as it is the perfect accompaniment for grilled pork or fish. If you want to make this vegan then simply replace the honey with maple syrup.
Ingredients
Serves 4 as a side dish
1 bulb of fennel
1 Apple
Half a yellow or red pepper
100g of walnuts
2 tablespoons of honey
2 tablespoons lemon juice
3 tablespoons of olive oil
Salt and Pepper
Method
Preheat the oven to 180C. Roast the walnuts for 10 minutes, then remove and toss in honey before returning for a further 10 minutes until candied.
Meanwhile, prepare the dressing by whisking the lemon juice with the olive oil. Season with salt and pepper.
Finely slice the fennel, pepper, and apple into thin strips or juliennes. Immediately toss in the dressing to prevent the apple strips from browning.
Top with the candied walnuts and serve immediately.
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