Apple and Fennel Salad

Apple and Fennel Salad

Celia Brooks made this delicious vegetarian salad at the Demonstration Kitchen. It proved a big hit and you can read more about her Demonstration Kitchen in her blog post.

Serves 4

Preparation time 15 minutes

Ingredients

2 Cox or Russet apples, cored and thinly sliced from Chegworth Valley

1 large or 2 small fennel bulbs, trimmed and finely sliced from Turnips

3 spring onions, finely sliced from Paul Wheeler (Fresh Supplies) Ltd

Large handful of fresh dill, finely chopped

Large handful of fresh mint sprigs, leaves stripped and torn

2 tbsp apple balsamic The Olive Oil Co

3 tbsp pumpkin seed oil from D'Issa

sea salt and freshly ground black pepper 

Handful of walnuts, crushed from Cranberry

Handful of fresh pomegranate seeds

Preparation Method

Toss the apples with the onions and herbs. Toss through the vinegar and oil and season with salt and pepper. Arrange on a platter and scatter the walnuts and pomegranate over the top.