Fennel, Rocket and Apple Salad

A fresh, crunchy green salad with a sharp dressing is just what you need to balance a hearty main dish, such as a cheesy pasta bake or a rich roast lamb or turkey. This salad is also amazingly delicious served with a lovely creamy burrata and sourdough bread as a light meal.

Serves: 6-8

Prepare: 15 minutes

Ingredients:

• 1 large bulb fennel (about 300g)
• 1 lemon, juice
• 1 tbsp extra virgin olive oil
• 1 Granny Smith apple
• 10-15g basil, leaves only
• 70g wild rocket (about 3 handfuls)

1. Halve the fennel and remove the core with the tip of your knife. Remove the fronds, roughly chop them and set aside.

2. Use a mandolin or a sharp knife to very finely slice the fennel into a serving bowl. Pour one table spoon of lemon juice and the olive oil over the sliced fennel. Season and toss well.

3. Quarter and core the apple. Finely slice that too and add to the fennel. Toss again. Add about 10 basil leaves, ripped in half. Add the rocket and toss well.

4. Top with the reserved fennel fronds and drizzle over one more tablespoon of lemon juice and season again. Garnish with the remaining basil leaves.

5. Divide the salad between 6 small plates and serve immediately.

Cook's Tip: Assemble the salad just before serving and serve straightaway.

Nutritional Facts: Fennel - low in calories but rich in potassium this crunchy vegetable has plenty of micronutrients which support our heart health. Is also a good source of folic acid, which is needed for healthy red blood cell formation. Fennel also contains beta-carotene which is converted to vitamin A when eaten. This support a healthy immune system and helps skin and eyes healthy. A quarter of a large fennel bulb counts as one of your five-a-day.