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Categories:
green sauce mint basil bunches coriander capers olive oil apple cider vinegar rice Tomato Fennel Salad fennel handful additional salt
Viewed: 54 - Published at: 3 years agoIngredients
- Green Sauce
- 30 mint leaves
- 20 basil leaves
- small bunches coriander, ends trimmed and washed
- 1 tablespoon drained capers
- 5 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey/ rice malt syrup/maple syrup (sweetener may depend on dietary restrictions)
- Tomato Fennel Salad
- 500 grams mixed tomatoes
- 1/2 fennel, ends trimmed and green tops reserved
- handful additional fresh herbs (basil/ coriander/ mint)
- Salt and pepper to taste
Method
- To make the green sauce blitz all of the ingredients together in a food processor or blender until you have a smooth green slurry. Taste, then adjust seasoning of vinegar/sweetener and a little salt until you have a zippy, vibrant sauce.
- Combine the tomatoes in a bowl and sprinkle with a little sea salt. Top with the shaved fennel, fennel tops and remaining herbs. Drizzle 4 tbsp of the green sauce over the salad and season with more salt and pepper to taste. The rest of the sauce can be served at the table with any proteins or additional vegetables, or kept under olive oil in a jar in the fridge for up to 2 weeks.
