This crunchy, refreshing little number is perfect for blueberry season and goes well with BBQ meats or alongside a slow cooked meat. When blueberries aren’t in season, swap them out for a crisp pear – more crunch with a bit of sweet!

 

SERVES 4

Ingredients

1 bag of rocket
1 fennel bulb
handful of blueberries
handful of walnuts (I have big hands ;-)

Dressing

3 tablespoons olive oil
juice of half a lemon
pinch of salt
ground black pepper

 

Method

Toast walnuts in a small frypan – watch carefully – if you do move away from the pan, repeat “nuts are on” to yourself over and over until you move back to the pan. Shake frypan to brown both sides, then when done, leave to cool.

Put rocket into a salad bowl.

Slice fennel bulb thinly and throw on top of rocket – I use a hand-held mandolin slicer thingy (if you don’t have one of these you should seriously look into it, I use mine an insane amount and it makes everything look so delicate and pretty!).

Throw your blueberries and walnuts on top and give salad a bit of a toss.

For the dressing, combine all ingredients and whisk vigorously until it comes together and thickens slightly (you’ll know it when you see it – will only take a few seconds). Pour over salad just before serving.

Serve with a slow roasted pork, or lamb steaks done on the barbie, or chicken thighs sprinkled in smoked salt and cooked in a little coconut oil, or some grilled quality sausages, or…  you get the picture :-)

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