I’m always looking for simple and tasty salads in January, to chase away the post-Christmas sluggishness and help beat the winter blues. This dish really fits the bill. It makes a great side dish or even a lunch with lots of crunchy bread or a jacket potato.
1 fennel bulb
1 medium carrot, grated
1 tblsp Roast walnut or sesame oil
1 tblsp Cider vinegar
1 tsp mustard seeds
salt and black pepper to taste
Prepare the fennel by removing any tough outer layers and the base. Then slice as finely as possible. Also finely slice the cucumber (I removed the skin first, but that’s optional). Add the grated carrot.
Dress the salad by pouring on the oil, vinegar, salt and pepper, then sprinkle on the mustard seeds to decorate.