Fennel, Mint and Tomato Salad with Lemon Poppy Seed Dressing
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?
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
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.