As the weather gets a little warmer, I start to crave that lighter, crispier texture of a salad. To help satisfy this craving, I decided to whip together an old favourite for lunch today – my pomegranate. fennel and goat’s cheese salad. It’s so simple to throw together and tastes freaking amazing. Perfect to pair back with… well, anything really! I even like to enjoy it on it’s own.
Fennel & Goats Cheese Salad
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 1/8 red cabbage (finely chopped)
- 2 generous handfuls of rocket leaves
- 1 medium fennel bulb (finely sliced)
- Seeds of 1 pomegranate
- 2 cups walnuts ((activated preferred – see post below))
- 1 tbsp coconut oil (softened)
- 1 tbsp sweetener of your choice ((RMS, Honey, Maple))
- 100 g goat’s cheese ((optional))
- Olive oil and red wine vinegar to serve ((optional))
Instructions
- Preheat the oven to 180C.
- Line a baking tray with baking paper. Combine coconut oil, sweetener and walnuts in small bowl. Spread onto baking paper and roast for 5 minutes or until golden.
- Combine chopped cabbage, rocket, fennel and pomegranate seeds in a large bowl. Toss to combine. Top with crumbed goat’s cheese and walnuts.
- Drizzle with olive oil (and red wine vinegar if you’re using) before serving.
Notes
If you’re pressed for time, I like to mix a dash of sweetener with some water. Use this mixture to coat the activated walnuts before adding them to the salad – no cooking required ?
- Prep Time: 10 minutes
- Cook Time: 10 minutes
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