London is boiling in a heatwave. The perfect time for a BBQ. My husband LOVE to BBQ, but doesn't often think about what we are going to have with those kebabs or that grilled fish etc. So the salads and things that makes it all come together is my department.
This recipe is taken from a lovely cookbook called Crazy Water, Pickled Lemons by Diana Henry. But pimped by me!
You will need 1-2 fennel bulbs, that depends of the size. Clean them and cut them paper thin, use a food processor or kitchen mandolin if you got one. 1/2 Cucumber, peel it and scoop out the seeds and cut it fine.
Chop a small red onion or a small bunch of spring onion. Cut it fine. Remember a good salad is all about the cutting, that makes it delicious to eat.
Now make a the dressing : 10 ml White wine vinegar, 40 ml Olive oil, 1tsp honey and salt and pepper. Whisk it all together and pour it over all you choped up veggies. Cover it and put it in the fridge to marinate. At least 1/2 an hour or more.
Before serving add some fresh finely choped hebs : Parsley, coriander and optional chives. Crumble a 200 gram packed of real greek feta cheese (sheeps milk) and the seeds from a 1/2 to a whole pomegranate into the salad. Ready to serve!!
Fresh and lovely! Have a great BBQ