Ingredients (serves two):
1 small fennel bulb
1 firm green pear
1/2 cup fresh mint leaves
1 cup raw walnuts
1 teaspoon ground black pepper
Juice from one small lemon
4 tablespoons of macadamia nut oil – or any oil you choose
Thinly slice the fennel and pear into pieces you can eat with a fork
Thinly slice the mint leaves
Break the walnuts into smaller pieces
Add everything into a bowl and mix gently to coat well with the lemon juice and oil.
The oil and lemon juice stop the pear and fennel from browning.
My friend George said it was the lightest salad he’s ever had – high praise from the wonderful chef!
Much love, Sarah