Pear, Fennel, Herbs & Poppy Seed Salad
Place the fennel in a bowl with the kale or leafy greens. Add the pears to either a griddle pan or on a barbecue – or if you have neither, a normal pan will
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Grill pan
- Grill
- Skillet
- Plate
Ingredients
- 1 fennel bulb, thinly sliced
- 2 hard Packham pears, quartered and de-cored
- 100gm kale, massaged with a little salt – or your choice of leafy greens
- ½ lemon, juice and zest
- ½ cup plant-based yoghurt, or your choice of yoghurt
- 3 tbsp extra virgin olive oil
- 3 tbsp poppy seeds
- Salt
- pepper
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