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cookbooks, falafel for breakfast, Tom's Fennel Salad
"Falafel for Breakfast" by Michael Rantissi & Kristy Krawley

Tom's Fennel Salad

5 from 1 vote
If serving with fish, use the lemon juice in the dressing, but if serving with meat you can use 1 1/2 Tbsp of white balsamic vinegar instead.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 -6 serves
Course: Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 fennel bulbs thinly shaved using a mandolin
  • 2 Lebanese short cumbers, thinly shaved, lengthways, with a mandolin
  • 1 handfull fresh dill roughly chopped
  • 2 large handfulls flat-leaf parsley leaves coarsely chopped
  • 1 handfull fresh mint leaves
  • 100 gms 3 1/2 oz feta cheese, crumbled
  • juice of 2 lemons
  • 3 Tbsp extra virgin olive oil
  • 50 gms 1 3/4 oz, 1/3 cup pine nuts toasted

Method
 

  1. Put the fennel, cucumber, dill, parsley and mint into a large bowl and toss gently to combine.
  2. Add the feta and toss gently using your hands.
  3. Put the lemon juice and olive oil in a small bowl and whisk to combine.
  4. Pour the dressing over the salad, season with salt and gently mix through using your hands.
  5. Scatter the pine nuts over the top.

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