Name: Fennel, apple and kale salad with creamy nut dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 - 5
Ingredients: 1 handful baby kale, or finely chopped kale leaves with central stalks removed; 1 cup finely sliced silverbeet leaves, central stalks removed; 1 small fennel bulb, finely sliced; 2 apples, peel on, cored, sliced into thin wedges; 4-5 medjool dates, pitted and sliced; 1/3 cup shaved parmesan; Dressing; 1/4 cup lemon juice; 2 tbsp tahini; 1 tbsp liquid honey; 2-3 tbsp water; 1/3 cup extra virgin olive oil; 2/3 cup whole roasted almonds, lightly smashed with a rolling pin

Fennel, apple and kale salad with creamy nut dressing

Guests will love this fruity and leafy salad with a slight lemony nut crunch. Kale and cavolo nero are easy to grow and can easily be substituted for each other – here Fiona has used a combination. Just remove the tough central stalk from the leaves before slicing or chopping finely.

Serves 4 - 5

Prep

15M

Ingredients

1 handful baby kale, or finely chopped kale leaves with central stalks removed

1 cup finely sliced silverbeet leaves, central stalks removed

1 small fennel bulb, finely sliced

2 apples, peel on, cored, sliced into thin wedges

4-5 medjool dates, pitted and sliced

1/3 cup shaved parmesan

Dressing

1/4 cup lemon juice

2 tbsp tahini

1 tbsp liquid honey

2-3 tbsp water

1/3 cup extra virgin olive oil

2/3 cup whole roasted almonds, lightly smashed with a rolling pin

Method

1.Make the dressing by whisking together the lemon juice, tahini and honey, adding just enough of the water to get a smooth consistency. Add olive oil and whisk until combined. Stir though the smashed almonds and set aside.

2.In a large bowl combine the kale, silverbeet, fennel, apple and dates. Pour the dressing over the salad and toss well to completely coat. Transfer to a serving platter, sprinkle over the parmesan and season with salt and pepper. Serve immediately.

Fiona Hugues

Ingredients

Method

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