I make lots of variations of this salad (you can find some of them here), because I just adore the combination of the aniseed freshness of fennel, bright juicy citrus, sweet mustard-maple dressing, and crunchy nuts. It's simply super-moreish.
Citrus is ideal eaten in early spring, and this when I make this salad the most – although it’s also very refreshing on a hot summer’s day, or to add a flash of brightness to a gloomy winter’s afternoon.
...I’ve always loved cooking, and my current passion is for creating exciting and delicious plant-based recipes that everyone can enjoy. I’m also a professional food photographer and stylist, helping recipes of all kinds look absolutely delicious. Find out more about my journey, working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.