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?

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.

 

Enjoy this? You might also like...

Cinnamon Sherry Scones with Spiced Lucuma Butter
Super Quick Stir Fry
Roasted Tomato Sauce
Plum Sake Apple Crumble for Kiki
Baked Plantain with Orange and Cinnamon
Protein Rich Hot Chocolate
Leave A Comment