Ingredients
- Serves 4
- 1/3 cup raw sunflower seeds
- 1 Tbsp whole-grain mustard
- 2 Tbsp fresh lemon juice
- ¾ tsp sea salt
- 1 Tbsp honey
- 2 Tbsp good quality oil, preferably cold-pressed
- 4-5 stalks silver beet, stalks removed and leaves thinly sliced
- 1 bulb fennel, thinly sliced
SILVERBEET AND FENNEL SALAD
Method
- Bring a medium sized pot of salted water to the boil
- Slice the silverbeet stalks thinly and blanch for 2 minutes until just tender
- Drain and refresh under cold water
- Preheat oven to 180C
- Toast sunflower seeds on a baking tray until lightly toasted about 10 minutes
- Set aside to cool
- Meanwhile, stir mustard, lemon juice, salt, and honey together in a small bowl; whisk in oil until emulsified
- Toss together the silverbeet leaves, stalks, and fennel together
- Add the sunflower seeds and pour in the dressing; toss well to coat
- Serve immediately
Comments
A little creativeness goes into salads at this time of the year. Adding different textures, flavours and a punchy dressing will add a wonderful twist to your salad.
Thanks to ETTRICK GARDENS – fennel and to MCARTHURS BERRY FARM – silverbeet, for the produce used in the demonstration at the market
Please click here if you would like to download a printable copy
