SHAVED FENNEL, TOASTED ALMOND & GREEN OLIVE SALAD WITH CUMIN DRESSING - Cuisine Magazine - From New

Name: SHAVED FENNEL, TOASTED ALMOND & GREEN OLIVE SALAD WITH CUMIN DRESSING - Cuisine Magazine - From New
Ingredients: I large fennel bulb, ends trimmed, a handful of tender inner leaves reserved and roughly chopped; juice of ½ lemon; ½ cup whole green olives, pitted; ⅓ cup lightly toasted almonds, roughly chopped; 1 cup loosely packed mint leaves, roughly chopped; 1 cup loosely packed flat-leafed parsley, roughly chopped; ½ teaspoon cumin seeds, lightly toasted and finely ground; 1 clove garlic, crushed; 1 teaspoon finely grated lemon zest; ½ long red chilli, finely chopped; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil

www.cuisine.co.nz

This fresh herb-centric salad is perfect eaten as is or served alongside your favourite protein. Add a little crumbling of feta if you like a little extra salt

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Ingredients

I large fennel bulb, ends trimmed, a handful of tender inner leaves reserved and roughly chopped
juice of ½ lemon
½ cup whole green olives, pitted
⅓ cup lightly toasted almonds, roughly chopped
1 cup loosely packed mint leaves, roughly chopped
1 cup loosely packed flat-leafed parsley, roughly chopped
½ teaspoon cumin seeds, lightly toasted and finely ground
1 clove garlic, crushed
1 teaspoon finely grated lemon zest
½ long red chilli, finely chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil