Feta, Roasted Fennel and Tomato Salad with a Balsamic Vinegar and Basil Dressing Recipe
spaulyseasonalservings
spaulyseasonalservings
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 fennel bulb, quartered into 8’ths and the herb tops reserved
  • 1 garlic clove, crushed
  • 1/2 lemon
  • 1 tsp fennel seeds
  • pinch of chilli flakes
  • 1 tsp olive oil
  • 275 g punnet of baby plum tomatoes, halved
  • 1/2 tbsp olive oil
  • 1 tsp balsamic vinegar (I used white)
  • 1 1/2 tsp harissa paste
  • pinch of sugar, salt and pepper
  • 1 baby gem lettuce, leaves picked
  • good handful of walnut’s, roughly chopped
  • 1 pack of good quality feta cheese, roughly torn into chunks
  • the reserved fennel tops
  • 2 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 1/2 tbsp runny honey
  • 1 tbsp chopped basil
  • 3 roasted garlic cloves, optional (recipe here)

Instructions

Comments

Log in or Register to write a comment.