12ozfennel bulb (around that size or use more smaller ones)
15cherry tomatoes
handfulnuts (pistachio or walnut)(optional)
1tbspolive oil
pinch of sea salt
grindof the pepper mill
Instructions
Making the dressing
Mix the lemon juice with the salt, pepper and honey.
Dribble the olive oil under rigorous mixing with a fork or whisk into the lemon juice/honey mixture. It will form a nice thick dressing
To this add the yogurt and mix well
Make the salad
Remove the stems and fronds of the fennel. Use the fronds for the salad and use the stems for other uses
Cut the bulb perpendicular to where the stems were with a sharp knife in slivers. Cut the slivers in 1 inch pieces. Remove any parts where the roots were attached.
Mix the fennel slivers with the dressing well and let rest in the fridge for 2 hrs
meanwhile wash the tomatoes, dry them and place them in a heat resistant pan, sprinkled with the olive oil, salt and pepper under the grill oven at 190 C. Do this 30 min before serving the salad
prepare the nuts when using
Check the tomatoes and let them cool down a bit before adding them to the cold salad
sprinkle with nuts - if using- and serve
Notes
Method: raw and grillingFood allergy & intolerance information: milk (yogurt)