Name: Fennel & Goats Cheese Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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))

Ingredients

Units Scale

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))

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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