This sweet and savoury salad combines a medley of wonderful flavours into one filling and wholesome dish. The mixture of the pears and sweet vinegar, crunchy walnuts, hot chilli and creamy feta is all a blissful blend to balance the aniseed from the fennel. This recipe is one of our favourites and can be a great side dish or steal the show all by itself.
(recipe and image produced by the ‘Welcome to Palestine’ team)
Serves 4 – Time 30 minutes
1 Large Bulb of Fennel
2 Firm Pears
1 Medium Hot Chilli
100g of Walnuts
100g of Feta
50ml of Balsamic Vinegar
1 Small Handful of Coriander
2 Tbsp of Olive Oil
Pre-heat the oven to 200 degrees Celsius.
Whilst the oven is heating up, chop the fennel and pear into large chunks and add the fennel to a roasting tin with 1 tbsp of olive oil along with salt and pepper. Put it in the oven. After 15 minutes add the pear and balsamic vinegar and cook for another 10 minutes.
Roughly chop the chilli, feta, walnuts and coriander and sprinkle over the top of the roasted fennel and pear.
Serve with salad leaves and a drizzle of olive oil.