Monday, 2 April 2018

Apple, Fennel, Grape and Poppy Seed Salad

The Easter long weekend was a relatively chilled one.  On Good Friday, we stayed at home. It was wet.  On Saturday we went to Abergavenny . It was drizzly. And yesterday we were in the allotment garden plot.  I did a little bit of digging and weeding, but mostly I helped D replace the numerous smashed glass panes in the greenhouse, so that it can be used for growing seedlings again, though we both know that we are again, a month or so behind many other allotment-holders and vegetable growers.  

Whilst out in the allotment garden plot we saw an amazing sight.  Two herons flying directly above us.   Herons do indeed look like birds from a prehistoric time. For a few moments, they sat on a tree, then they flew off making as much noise as they arrived . We have seen some amazing birds since moving here, but to see herons flying above us, now that was Amazing. 

Today, its Monday - a Bank Holiday in the UK and yes, of course it is raining hard outside. 
Early on in the week, I made some Jamaican Jerk Spiced Scotch eggs, but today I share a Apple, Fennel, Grape and Poppy Seed Salad. 
In my attempt to eat more salads, and this is a way I can also get more fruit into D's diet too.  It was lovely. Crunch from the apple, celery and fennel. Nuttiness from the almonds. Saltiness from the feta cheese offset the sweetness of the apple and a burst of juice from the red grapes. It was different from a green salad often made with a variety of green lettuce leafs.
The only problem I had with this salad, the poppy and mustard seeds getting stuck between my teeth.  So remember to floss. 

I am sharing this  Apple, Fennel and Poppy Seed Dressing Salad with Souper Sundays hosted by Kahakai Kitchen



Apple Fennel and Poppy Seed Dressing Salad
Serves 4 or 8 as an accompaniment
Ingredients
1 fennel bulb, thinly sliced
3 celery stocks, peeled of stringy outer layer, then sliced
200g red seedless grapes, slice those that are large in half
1 large red eating apple, chopped into bite size cubes

For the Poppy Seed Dressing
2 tablespoons maple syrup
4 teaspoons lemon juice
1 teaspoon mustard
1/2 teaspoon poppy seeds
Salt to taste
1/4 teaspoon cayenne pepper

75g toasted almonds, chopped
Optional: 50g Feta Cheese, crumbled
Method
In a wide bowl,  whisk together the dressing ingredients until smooth.
Then stir in the fennel, celery, grapes and apple.
Toss well to coat.
Scatter over the chopped almonds and cheese if using.
Serve immediately.
Adapted from The Vegetarian Collection b y Alison Kent and The Canadian Living Test Kitchen

14 comments:

  1. Apple and fennel go so well together! Yummy!

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  2. I would enjoy making this, and can personally attest that quarterly visits to the dentist have saved my teeth. Happy Spring!

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    1. Thanks e. It was good. Yes, sadly more visits to the dentist which are needed, but the bill hurts - its so expensive, moreso when your low paid.

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  3. Well that looks like a lovely salad - though I am not sure about the fennel but with apple and feta it might work for me. I remember seeing herons in the tweed river in scotland and it was always a special moment. And as for teeth, mine have always been so close together that now you give me hope they might not be so tight as I get older!

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    1. I think you would not mind the fennel, its has a faint licorice flavour. Yes, I remember seeing quite a few herons when I lived in Scotland, but never ever flying in the sky. I used to have braces in my teens, so it annoys me that I still have more issues with my teeth as I am getting older.

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  4. I'm glad you enjoyed your weekend despite the damp weather (an under-statement really, it rained a lot!). This salad looks spring appropriate even if the weather is behind.

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  5. It's food like this that reminds me that the seasons are changing (in a good way - even if it doesn't look like it when I look out of the window), and soon I'll be swapping stews for salads. I will be so happy when that eventually happens!

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  6. So many of my favorite ingredients are in this salad. It looks delicious!

    Thanks for sharing it with Souper Sundays this week. ;-)

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