Today we had a glimmer of summer, so I promptly went into garden to see what greenery there was to munch and also what I could rescue from the fridge in a bid to extend the summer feeling.  When faced with a bulb of fennel, a bunch of mint, some baby plum tomatoes and random garden greens….what is a girl to do?

Enjoy!

Ingredients

1/2 a fennel bulb sliced finely on a mandoline or very sharp knife

1 large handful mint leaves torn into tiny pieces

125g of baby plum tomatoes sliced in half lengthways.

1 bag of your favourite green salad leaves – I used some lamb;s lettuce and random garden pickings: pak choi, swiss chard and beetroot leaves.

1 small garlic glove minced

juice of half lemon

3-4 tbsp hemp oil

2 tbsp oatcream or non dairy cream of your choice

1 tbsp olive oil

11/2 tsp of poppy seeds

sea salt and black pepper to taste

Method

Place the fennel, tomatoes, mint and leaves into a large bowl and mix them together with your hands.

In a separate bowl mix all the remaining ingredients in a small bowl until the mixture is creamy.  You can either dress the salad and serve immediately or keep the dressing separate for people to help themselves.

This is a lovely salad to serve with either an omelette or an egg-less frittata.

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