Fennel Salad with Parmigiano Reggiano
For the dukka
3T sesame seeds, lightly toasted
2T dried onion flakes
20g pine nuts, lightly toasted
2T fennel seeds
For the dressing
4T olive oil
2T lemon juice
For the salad
sesame seeds for sprinkling
3 fennel bulbs, finely sliced
500g wild rocket
250g parmigiano reggiano, shaved
To make dukka, mix all ingredients together and season with salt and pepper. To make dressing, combine all ingredients and season with salt and pepper.
Heat up a griddle pan. Drizzle the asparagus with olive oil, sprinkle with sesame seeds and griddle until lightly roasted.
Arrange the salad ingredients in groups on a serving platter, drizzle with dressing, sprinkle over the dukka and top with Parmigiano Reggiano.
Originally published in HL November 2016.