food, Recipes

Fennel Salad with Parmigiano Reggiano

Judd van Rensburg & Graeme Wyllie


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


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.