Ingredients

a small fennel bulb, cleaned and cut into thin slices or shaved
a few endive leaves, cleaned
5-6 radishes, cleaned and cut into halves or quarters
half a red beet, cleaned and cut into two halves and then into slices
5-6 tablespoons extra virgin olive oil
the guice of half a lemon
2-3 teaspoons apple vinegar
2 teaspoons rice malt syrup
whole sea salt, just enough to taste
dried thyme, to taste
freshly ground green pepper, to taste

Makes 2 servings.

Directions

In a salad bowl, combine the fennel, endive, radishes and beet and toss gently. Pour the olive oil, lemon juice, apple vinegar, and rice malt syrup in a jar, add some salt, secure with a lid then shake to mix. Drizzle some vinaigrette over the vegetables, sprinkle with the thyme and green pepper and and serve.

A quick, colourful and healthy salad: you’ll feel really good eating this. The combination of sweet and sour makes it especially tasty and refreshing. It can be enjoyed as appetizer or alongside a main course.

Makes 4 servings.

Ingredients:

For the salad

2 large fennel bulbs, trimmed and sliced

pomegranate seeds (from ½ pomegranate)

fresh chives (a good handful), minced

For the dressing

the juice of 2 lemons

5 tablespoons extra virgin olive oil

2 teaspoons tahini

½ teaspoon mustard powder

2 teaspoons rice malt syrup

1 pinch whole sea salt

1 pinch white pepper

Directions:

Dressing

In a bowl or jar, whisk all the dressing ingredients until smooth.

Assembling the salad

Place the fennel in a large bowl, then add the pomegranate seeds and drizzle with the dressing. Toss, garnish with the chives and serve cool.