Smoked Chicken, Fennel, Blueberry and Pine Nut Salad

Ingredients

1 medium fennel, fronds picked
1 tart green apple, such as Granny Smith
juice of 1/2 lemon
2 x 200g smoked chicken breasts, thinly sliced
2 x 125g punnets blueberries
2 large handfuls baby spinach leaves
1/3 cup (50g) pine nuts, lightly toasted
1 large handful dill, picked into small fronds
1 large handful mint leaves, coarsely torn
1 teaspoon poppy seeds

APPLE CIDER DRESSING
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup (80ml) light olive oil
sea salt and freshly ground black pepper

1

To make the dressing, combine the apple cider vinegar, mustard and honey in a small bowl. Gradually whisk in the oil and season with salt and pepper.

2

Cut the fennel bulbs in half lengthways and remove the core. Using a mandolin vegetable slicer, thinly slice lengthways into strips. Alternatively slice very thinly using a sharp knife. Halve and core the apple and cut into matchstick lengths, again using a mandolin, if you have one.

3

Place the fennel and apple in a large bowl and drizzle with lemon juice. Add the chicken, blueberries, spinach, pine nuts, dill, mint and poppy seeds. Pour the dressing over the salad and toss to coat.

4

Serve immediately.

Ingredients

1 medium fennel, fronds picked

1 tart green apple, such as Granny Smith

Juice of 1/2 lemon

2 x 200g smoked chicken breasts, thinly sliced

2 x 125g punnets blueberries

2 large handfuls baby spinach leaves

⅓ cup (50g) pine nuts, lightly toasted

1 large handful dill, picked into small fronds

1 large handful mint leaves, coarsely torn

1 tsp poppy seeds

Apple Cider Dressing

3 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp honey

⅓ cup (80ml) light olive oil

sea salt and freshly ground black pepper

Directions

1

To make the dressing, combine the apple cider vinegar, mustard and honey in a small bowl. Gradually whisk in the oil and season with salt and pepper.

2

Cut the fennel bulbs in half lengthways and remove the core. Using a mandolin vegetable slicer, thinly slice lengthways into strips. Alternatively slice very thinly using a sharp knife. Halve and core the apple and cut into matchstick lengths, again using a mandolin, if you have one.

3

Place the fennel and apple in a large bowl and drizzle with lemon juice. Add the chicken, blueberries, spinach, pine nuts, dill, mint and poppy seeds. Pour the dressing over the salad and toss to coat.

4

Serve immediately.

Smoked Chicken, Fennel, Blueberry and Pine Nut Salad

Ingredients Directions

Smoked Chicken, Fennel, Blueberry and Pine Nut Salad

Ingredients

Ingredients

Directions

Notes

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