Fennel and Pear Salad with Spicy Almonds and Avocado

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This recipe was created out of love for the lonely fennel bulb that was staring at me from the fridge, saying, ‘Eat me, I’m good for you!’ I’ve learned, though, that fennel is something you either love or hate. It has an aniseed flavour that’s quite bold. However, by mixing it with something sweet, like pear, and something a bit spicy, like the chilli flakes (red pepper flakes), the strong taste of the fennel is muted and complemented.

large handful of blanched almonds

2 teaspoons coconut oil, melted

1 teaspoon cayenne pepper

1 fennel bulb

1 avocado, peeled, stoned and cut into chunks

1 pear

juice of 1 lime

1 teaspoon fennel seeds

1 teaspoon cumin seeds

handful of mint leaves, finely chopped

Serves 2

Preheat the oven to 180°C/350°F/gas 4 and line a baking sheet with parchment paper.

Coat the almonds in 1 teaspoon of the coconut oil, sprinkle with the cayenne pepper and spread out on the baking sheet. Toast for 10 minutes or until lightly browned.

Use a mandolin (or sharp knife) to slice the fennel thinly. Place in a medium bowl or on a large plate with the avocado. Peel the pear and grate it over the fennel and avocado, then squeeze over the lime juice to keep the pear from browning. Add the remaining coconut oil to a pan over a medium heat and toast the fennel and cumin seeds for 3 minutes. Toss the toasted seeds, almonds and mint over the salad and enjoy!