Autumn Fennel Salad

With 2 fennels in the fridge and not too much else to go with my olive, feta and pesto infused chicken breasts, I recalled a delicious Autumn salad I had eaten years ago at Mr Wolf in St Kilda owned by one of my favourite chef’s; Karen Martini!

Let’s see how the memory goes…

Ingredients

• 2 fennels finely shaved
• 1 large red chili finely sliced
• ¾ cup of peas (frozen are fine)
• 1 bunch of mint leaves loosely chopped
• Juice of ½ a lemon
• 2 Tablespoons good quality olive oil
• Sea salt & pepper to season

Steps

1. Slice the fennel and chili as finely as possible and place in a salad bowl
2. Boil the peas and once cooked, blanch them in cold water, and place them in the salad bowl
3. Chop up the mint leaves and place in the salad bowl
4. Meanwhile mix the lemon juice, olive oil, salt & pepper to make a dressing
5. Pour the dressing over the salad and toss
6. Let the salad rest for at least 10mins before eating to allow the flavours to combine

Serve with fish, meat or poultry as the perfect accompaniment & enjoy!