I love to use fresh seasonal veggies. I bought some fennel bulbs, oranges and dill at the organic markets over the weekend and this was the product of their inspiration...
Serves 4
1 large fennel bulb – shaved (very thinly slice with a knife or use a mandolin)
2 carrots, grated
3 Tablespoons pine nuts toasted
Rind from 1 orange
Rind and juice of 1 lemon
Drizzle of olive oil
3 tablespoons of freshly chopped dill
½ red onion finely sliced
Combine all ingredients, drizzle with olive oil and season with sea salt and freshly ground black pepper.
Serves 4
1 large fennel bulb – shaved (very thinly slice with a knife or use a mandolin)
2 carrots, grated
3 Tablespoons pine nuts toasted
Rind from 1 orange
Rind and juice of 1 lemon
Drizzle of olive oil
3 tablespoons of freshly chopped dill
½ red onion finely sliced
Combine all ingredients, drizzle with olive oil and season with sea salt and freshly ground black pepper.
No comments:
Post a Comment