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.
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
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.
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.