I tend to get fennel delivered to me regularly in my organic vegetable box and I never really know what to do with it. With this recipe, those days are now behind me. This recipe is awesome! So leave out that boring green salad and try this now – you won’t be sorry!
Fennel and Peach Salad with Mint, Pistachios and Pesto (serves 4)
2 fennel bulbs, sliced as thin as you can get them on a mandolin
1 cucumber, chopped in half lengthwise and then sliced as thin as you can get them on the mandolin
1 tbsp extra virgin olive
1 1/2 tbsp lemon juice
1/2 tsp salt
Freshly ground black pepper
1 tin of sliced peaches, drained
1/3 cup of fresh basil and mint
2 tbsps roughly chopped pistachios
Roughly 2-3 tsp green pesto
The seeds of 1 pomegranate
- In a largish bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt and pepper.
- Arrange the fennel mixture on a platter along with the peaches, herbs and pistachios.
- Put little dabs of pesto around the platter and then top with the pomegranate seeds.