Original recipe of the week: Fennel, Blackberry and Coriander Salad with Roasted Peanuts

5^th January 2013

Bethany Stone

Bethany Stone

5 January 2013

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

What you will need:

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:

1. Thinly slice the fennel. Separate and place into a bowl.
2. Next, add in the chopped coriander leaves and mix.
3. Sprinkle the blackberries onto the salad, and put the lime juice and zest on top. Mix.
4. Finally, season to taste, and top with the crushed peanuts.

Bethany Stone