“This can be a base salad that you can add any protein to, to bulk it up. The flavours really pack a punch!”
“This is a bit of a one-bowl wonder that’s really satisfying. Make it easier by using frozen beans.”
“This hearty salad is one of my favourite ways to eat brussels sprouts. A tip for frying the Lebanese bread – I separate the layers. It makes for a more even fry. If you want a healthier option, use toasted leftover sourdough.”
SMOKED SALMON & FENNEL SALAD WITH CREAMY PAPRIKA DRESSING
SERVES 4
1 large fennel bulb, shaved (we used a mandoline – see note)
2 Lebanese cucumbers, thinly sliced
2 avocados, sliced
2 cups mint leaves (about 1 large bunch), large leaves torn
½ cup dill sprigs
1 ½ tbs each toasted black and white sesame seeds
200g sliced smoked salmon, torn
DRESSING
1¼ cup (60ml) extra virgin olive oil
2 tbs natural Greek-style yoghurt
2 tbs lime juice
1 ½ tsp smoked paprika
For the dressing, combine all ingredients in a small bowl and whisk with a fork until smooth. Season with salt flakes and freshly ground black pepper
When ready to serve, arrange
