Rocket and fennel salad with toasted seeds

There has been a fennel bulb languishing in the veggie tray for ages. It’s been there for so long, I can no longer remember my reason for buying it.

I now realise that it was  waiting for its moment to shine in this rocket and fennel salad with tahini-ginger dressing and toasted seeds.

Rocket and fennel salad makes a lovely, light lunch. If I was making it for dinner, I’d add some roasted tofu (or grilled chicken) to boost the protein.

Rocket and fennel salad with toasted seeds
(serves 4)

For the dressing:

• 1 clove garlic, minced
• a similar amount of fresh ginger, minced
• 3 Tb tahini
• 3 Tb olive oil
• 3 Tb lemon juice
• 1 Tb soy sauce
• 1 Tb maple syrup

For the salad:

• 100g bag of rocket
• 1 fennel bulb, trimmed and thinly sliced crosswise
• 2 avocados, peeled and diced
• ½ an English cucumber, diced
• 2 Tb shelled sunflower seeds
• 2 Tb shelled pumpkin seeds
• 1 Tb sesame seeds

1. To make the dressing, whizz the garlic, ginger, tahini, olive oil, lemon juice, soy sauce and maple syrup together in a mini chopper. Adjust the seasoning, and if the dressing seems a bit thick, add bit of water and blitz again.
2. In a serving bowl, toss together the rocket, fennel, avocado and cucumber.
3. Toss with half the dressing.
4. In a small frying pan, toast the sunflower and pumpkin seeds until the start to brown. Add the sesame seeds, toast for 30 seconds, then scatter over the salad.
5. Serve with the rest of the dressing on the side.

Tags: avocados, dairy-free, fennel, rocket, tahini, vegan, vegetarian