Original recipe of the week: Fennel, Blackberry and Coriander Salad with Roasted PeanutsCultureFood & DrinksInterviews & Recipes
When all you’ve eaten is rubbish over the past week or so, and you’re in need of a healthy pick-me-up, this salad is a tough one to beat. This recipe is packed full of fresh, energising fruit and veg to give you a real health-boost; fennel is especially fantastic for the digestive tract and provides a healthy amount of vitamin C.
This salad can be eaten either as a snack or light lunch, or a side dish accompanied by something more substantial; if you like delicious food that is made in a flash, light on the stomach, tasty on the tongue and pleasing to the eye, this salad really is a winner.
Fennel, Blackberry and Coriander Salad with Roasted Peanuts
Preparation time: 10 minutes
Serves 1, or 2 as a side dish
1 large fennel bulb
2 tbsp blackberries
2 handfuls of fresh coriander – chopped
2 tbsp dry-roasted peanuts – gently crushed
Juice and zest of half a lime
Salt and pepper to taste
What you need to do:
- Thinly slice the fennel. Separate and place into a bowl.
- Next, add in the chopped coriander leaves and mix.
- Sprinkle the blackberries onto the salad, and put the lime juice and zest on top. Mix.
- Finally, season to taste, and top with the crushed peanuts.