4 fennel bulbs
500g frozen peas
2 disks good quality Greek feta
1 avocado, diced
Generous handful of mint leaves
1 tbsp poppy seeds
Zest of 1 lemon
DRESSING:
Juice of 1 orange
1 tsp white wine vinegar
2 tbsp NOMU Extra Virgin Olive Oil
½ clove garlic, finely grated
NOMU Sea Salt and Black Pepper
A pinch of sugar, to taste
To make the dressing, combine all the ingredients and shake or stir well.
Wash the fennel bulbs and remove any woody stalks. Using a mandolin or a large sharp knife, very thinly slice the fennel and place in a large salad bowl.
Place the peas in a bowl and pour over boiling water, making sure the peas are completely covered. Leave to stand for 5 minutes, then strain. Add to the fennel along with the remaining ingredients and gently toss together.
Pour over the dressing and toss again before serving.
4 fennel bulbs
500g frozen peas
2 disks good quality Greek feta
1 avocado, diced
Generous handful of mint leaves
1 tbsp poppy seeds
Zest of 1 lemon
DRESSING:
Juice of 1 orange
1 tsp white wine vinegar
2 tbsp NOMU Extra Virgin Olive Oil
½ clove garlic, finely grated
NOMU Sea Salt and Black Pepper
A pinch of sugar, to taste
To make the dressing, combine all the ingredients and shake or stir well.
Wash the fennel bulbs and remove any woody stalks. Using a mandolin or a large sharp knife, very thinly slice the fennel and place in a large salad bowl.
Place the peas in a bowl and pour over boiling water, making sure the peas are completely covered. Leave to stand for 5 minutes, then strain. Add to the fennel along with the remaining ingredients and gently toss together.
Pour over the dressing and toss again before serving.
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