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
- 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.
- In a serving bowl, toss together the rocket, fennel, avocado and cucumber.
- Toss with half the dressing.
- 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.
- Serve with the rest of the dressing on the side.
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