Fennel salad with grilled cherry tomatoes
Ingredients
Ingredients for the dressing
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp sea salt
- 1 tbsp honey
- 3 tbsp olive oil first pressing preferred
- 4 tbsp (greek) yogurt
- a grind of the pepper mill
Ingredients for the salad
- 12 oz fennel bulb (around that size or use more smaller ones)
- 15 cherry tomatoes
- handful nuts (pistachio or walnut) (optional)
- 1 tbsp olive oil
- pinch of sea salt
- grind of 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 grilling
Food allergy & intolerance information: milk (yogurt)