My vegetarian workmate Simone has been sighted eating only this salad for her lunch. She so obsessed. I prefer it along with other salads, such as the lentil and root veggie slaw I had, subbing chick peas instead of lentils, tonight. But it’s def a winner. It reminds me of having tuna ceviche, but for vegans and vegetarians!
Here’s Simone’s fairly vague recipe she shared with me, with approximate measurements added by me:
Fennel ‘ceviche’ salad
Ingredients
-finely sliced fennel, 1 large
-Lemon juice, of 1 large
-Lots and lots of salt (it draws the moisture out of the fennel and makes it softer), about 2 tsp
-Generous splashes of olive oil; about 1 TBS
-Sprinkling of sesame seeds; about 2 tsp
Method
Cover and stir the fennel in the other ingredients, then let it sit for approx 30 mins (if you have the time), stirring regularly.
Enjoy! 😃💫
No comments:
Post a Comment