Local salad with pickled fennel

While embracing the warmer weather, we find joy in creating uncomplicated dishes that highlight lighter vegetables and milder spices. As the sun beckons, our culinary focus shifts towards incorporating an abundance of raw ingredients, indulging in the crispness of fresh greens and invigorating zest.

Discover this ideal summer side salad crafted by the talented duo at Burbury Whole Foods.

Local salad with pickled fennel

Serves 3-4 GF, VN

Ingredients

400g mix greens
300g fennel, thinly sliced 3 tbsp apple cider
1 medium avocado, thinly sliced
1 cup fresh herbs (100g)
1 shallot, thinly sliced
1 tbsp maple syrup
1/4 cup macadamias, halved
salt
olive oil
edible flowers (optional)

Method

Place the fennel into a small bowl and cover with apple cider and 1 tsp salt. Leave for 15 minutes.

On a dry medium fry pan add the macadamias and place them on low to medium heat. Fry for 5 minutes or until the macadamias begin to lightly brown. Take off the heat, stir in maple syrup and a pinch of salt straight away. Set aside to cool.

To make the salad, using a flat platter, add the mixed greens, fresh herbs, 1 tbsp of the liquid from the fennel, and 1 tsp of olive oil. Combine well. Finish by adding the fennel, avocado, maple macadamias, and edible flowers if using.