WARM FENNEL SALAD WITH PINE NUTS AND CHILI LEMON DRESSING

WARM FENNEL SALAD WITH PINE NUTS AND CHILI LEMON DRESSING

From Food from my village (Maten från min by)

A salad extraordinaire. Fennel is rich in antioxidants and I love the combination of garlic, lemon and chilli in the dressing.

4-6 people

250 g fennel
12 asparagus stalks
1 tbsp olive oil
1 tsp pressed fresh garlic
2 tbsp freshly pressed lemon juice
1/3 tsp chili flakes
salt
black pepper powder
3 tbsp pine nuts

Slice fennel thinly (using a mandolin if you have one available).

Cut the asparagus in bite sized pieces.

Heat up 1 tablespoon oil in a pan, add pressed garlic, fennel and asparagus and sauté to preferred consistence. Transfer to a bowl.

Mix lemon juice and chili flakes with salt and pepper to taste. Sprinkle the dressing over the fennel and mix properly.

Roast the pine nuts slightly in a pan and sprinkle over the salad.

Serve slightly warm.

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V – This recipe can be used to balance Vata without adjustments.

P – Chose a Pitha balancing dressing instead of the lemon dressing. Use sunflower seeds instead of pine nuts.

K – Use less lemon and exchange the pine nuts with pumpkin seeds.