Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Roasted fennel and lemon salad with turmeric walnuts
Serves 2-4 Starters and mains
Ingredients
- 50g raw honey
- pinch of chilli flakes
- 1⁄2tsp ground turmeric
- 1⁄4tsp sea salt
- 100g raw walnuts, halved
For the salad
- 2 lemons, halved lengthways, pips removed and cut widthways into 2mm slices
- 4 fennel bulbs, trimmed and cut into wedges lengthways
- 1tbsp melted coconut oil 50g pea shoots
- handful of tarragon leaves, roughly chopped
Method
The turmeric walnuts here also make a great snack or accompaniment to other salads.
Preheat the oven to 190C/375F/ Gas 5. Line a baking tray with baking paper. Place the honey, chilli flakes, turmeric in a small bowl, add some sea salt to taste and whisk together adding a touch of water to help loosen and create a thick paste. Add the walnuts and stir until well coated. Spread the walnuts out on the baking tray and roast for about 15-20 minutes or until golden and crunchy, but still a little sticky. Remove from the oven and set aside.
Increase the temperature of the oven to 220C/425F/Gas 7. Bring a small saucepan of water to the boil, then add the lemon slices and blanch for 2 minutes. Drain well, then place the blanched lemon slices and the fennel wedges in a bowl with the coconut oil and a sprinkling of sea salt. Gently coat the lemon and fennel in the coconut oil and sea salt. Line 2 baking trays with baking paper. Place the mixture on the prepared baking trays and roast in the oven for roughly 20-25 minutes or until the lemons have dried out a little and the fennel is cooked through. Remove from
the oven and allow to cool. You may like to cook the lemons a little longer if needed.
Toss the pea shoots and tarragon through the lemon and fennel pieces and serve scattered with the sticky turmeric walnuts.
Advertisement