Apple & Fennel Slaw
Ingredients
1/2 cup walnuts
1/4 tsp fennel seeds
2 tsp brown sugar
1 tsp water
Salt flakes
⅓ cup Bulla Sour Cream
1 tbsp olive oil
1 tsp dijon mustard
1 tsp apple cider vinegar
1/4 tsp honey
Salt flaked & freshly ground black pepper
2 green apples, finely shredded or sliced
1 fennel bulb, finely sliced (fronds reserved)
⅓ cup parsley leaves, chopped
Cooking Directions
- Toast the walnuts and fennel seeds in a small frying pan over a medium heat for 2-3 minutes. Stir in the sugar, water and salt. Cook for a further 2 minutes whilst tossing regularly. Set aside to cool. Roughly chop.
- In a large mixing bowl, whisk together the Bulla Sour Cream, oil, mustard, vinegar and honey. Season to taste. Fold in the apples, fennel, parsley and half the chopped walnuts.
- Arrange salad on a serving platter and finish with the fennel fronds, additional parsley and remaining walnuts. Drizzle with a little extra olive oil and serve.
Ingredients
1/2 cup walnuts
1/4 tsp fennel seeds
2 tsp brown sugar
1 tsp water
Salt flakes
⅓ cup Bulla Sour Cream
1 tbsp olive oil
1 tsp dijon mustard
1 tsp apple cider vinegar
1/4 tsp honey
Salt flaked & freshly ground black pepper
2 green apples, finely shredded or sliced
1 fennel bulb, finely sliced (fronds reserved)
⅓ cup parsley leaves, chopped