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
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
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.
Adapted from The Vegetarian Collection b y Alison Kent and The Canadian Living Test Kitchen