FENNEL AND APPLE SALAD WITH RYE

lunch

autumn & winter

Ingredients

Makes 2 serves

Time 1 hour

SALAD

70 g (2 ½ oz) rye*

¼ cup (25 g) walnuts

1 fennel bulb

1 green apple

3 Tbsp chopped fresh dill

sea salt and black pepper

DRESSING

2 Tbsp mustard

2 Tbsp lemon juice

2 Tbsp rice syrup

2 Tbsp extra virgin olive oil

TO SERVE

lemon wedges

Method

To make the salad, place the rye in a pan, cover with 3 times the amount of water and bring it to the boil. Turn down the heat and cook the rye for about 1 hour or until soft.

Heat a dry frying pan and toast the walnuts until golden.

Cut the fennel lengthways into thin slices. Cut half the apple into thin slices. Heat a chargrill pan and grill the fennel and apple on both sides until the famous grill stripes appear. Julienne the other half of the apple into thin matchsticks.

Combine all the ingredients for the dressing in a blender with 2 tablespoons of water and mix until creamy.

Drain and cool the rye and then add the dill. Add the fennel and apple and sprinkle everything with the walnuts and dressing. Season with black pepper and sea salt and add lemon wedges to serve.

* You can replace the rye with another grain, such as wholegrain couscous, barley or spelt.