food, Recipes

Fennel Salad with Parmigiano Reggiano

Judd van Rensburg & Graeme Wyllie



ingredients

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

250g asparagus

olive oil

sesame seeds for sprinkling

3 fennel bulbs, finely sliced

500g watercress

500g wild rocket

250g parmigiano reggiano, shaved

method

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.

SERVES 6

Originally published in HL November 2016.