Monday, September 14, 2015

Pea and fennel salad



We've had one of the coldest winters here in a while, but rainfall has been down on previous years. I don't remember seeing so many rainbows ever, so it means there was some drizzle about.

It seemed ironic that the first morning of Spring, there was frost on the ground. It was bloody freezing that morning.

I am so glad the warmer days are on their way, and more than happy to have the longer days of daylight savings return in a month.

I have been eating so much healthier of late. I've been reading lots about foods and how they heal, including herbs and spices. So I have made an effort to eat more fruit and veggies and I hardly eat anything from a packet, which is a good thing!

Fennel is a fabulous food to include in your next shopping trip. It is packed with vitamins and minerals and generally really good for your health. I found this salad really comforting for my tummy too.

I used half a fennel bulb in this recipe. It also goes well with radish or oranges in a salad too, if you want to swap out the peas.

It is nice cut up and baked with other veggies, or cut in chunks and placed under a roast lamb or beef with carrots and onion to lift the roast off the bottom of the pan, and add flavour.

I ate this with frittata for lunch, and it was exceptionally delicious with fish for dinner. A really simple salad with a fresh taste, to keep in your summer repertoire to impress your dinner guests. 



Pea and Fennel salad

1/4 cup mint leaves, torn
1 tablespoon chopped chives
1 cup frozen peas, thawed
1/2 a fennel bulb, thinly sliced
1 tablespoon olive oil
1 tablespoon lemon juice
Pea shoots, optional (I just happened to have them growing in the garden, so nipped a few tops off)

To cut the fennel, chop of the stalks and fronds where they meet the bulb.

Cut in half, then cut the core out in a v shape, it should be easy to see where.

Thinly slice one half for the salad.

Mix oil and lemon juice together, then combine all ingredients in a bowl, and serve up :)


It is worth growing your own herbs in a few pots at the back door, so you can just pop out and pick them for salads just like this :)








8 comments:

  1. Go you! I haven't eaten fennel in forever and this sounds really lovely.

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  2. Well done on the healthy eating! Great recipe! Thanks for hosting this link up and I hope you have a good week!

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  3. I imagine fennel tastes like aniseed... is it super strong? I'm not a fan of aniseed lollies or drinks. Your recipe does look delicious as well as healthy♥

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  4. I love fennel and I'm always looking for new recipes to include it in. This sounds perfect.

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  5. I would definitely be replacing the peas with anything if I made this. I can't express how much I hate peas! I am loving the warmer weather we have been having here, it's meant to be 27 today and we are only two weeks in to Spring! I think Summer is going to be a scorcher!

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  6. Fennel is one of those things that I've always wanted to try using in cooking, but have never really known where to start. For some reason I thought you had to cook it? I really want to get into making more salads so will have to look into it more {and then try and convince Trent he should eat it}.

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  7. Sounds yummy. I love mint but have never tried fennel. I'm glad we're now in salad weather!

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  8. Hmm I have never used fennel only because I have no clue how to cook with it! But there's always a first time. I love peas and mint so I guess I can't go too wrong. :)

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