With BBQ season upon us, it’s likely you may be looking for great, healthy ideas for side dishes. This fresh, crunchy salad has a lovely, subtle liquorice flavour thanks to the fennel, and this pairs well with the sweetness of apples. We have topped it off with shavings of Parmesan, adding the perfect salty bite. We added the option of having this as a light meal / lunch, adding a grilled chicken breast – which is a great idea if there is salad leftover from the BBQ. (Macros for both options are below.)
- juice from ½ lemon
- 2 Granny Smith apples
- 2 fennel bulbs
- ½ stick celery
- 2 TB apple cider vinegar
- 4 TB olive oil
- salt and pepper
- handful rocket leaves
- 60g Parmesan shavings
- ½ cup pomegranate seeds
- Squeeze the lemon half into a large mixing bowl. Core the apples and cut into matchstick-thin pieces. Add to the bowl and toss in the lemon juice to avoid discolouring.
- Finely slice the fennel, or use a mandolin if you have one and add to the apples. Wash and slice the celery and add to the bowl.
- Whisk the apple cider vinegar and the olive together in a small bowl, season with salt and pepper and add to the salad, tossing it well to coat. Add the rocket and tip into a large salad bowl.
- Use a small knife to shave off 60g from a block of Parmesan and add to the salad, along with the pomegranate seeds.
With added chicken:
If you are having this salad as a light lunch for one person (with addition of chicken), simply divide the recipe above by four. Season 1 deboned, skinless chicken breast with salt and pepper and heat 1 teaspoon oil in a frying pan. Grill the chicken for several minutes on both sides until the chicken has sufficiently cooked through. Slice and add to the salad.