40g blanched almonds
1 tsp fennel seeds, crushed
½ tsp poppy seeds
olive oil, for drizzling
2 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
2 slightly under-ripe pears, sliced into thin wedges
1 fennel bulb, trimmed, fronds reserved
90g rocket 


1. Preheat the oven to 180˚C, gas mark 4. Roughly chop the almonds and toss with the fennel seeds, poppy seeds and a drizzle of olive oil; season. Spread out on a small baking tray and put in the oven. Toast for 10 minutes until golden. Set aside to cool.

2. Meanwhile, in a large mixing bowl, whisk together the vinegar and extra virgin olive oil until combined; season. Add the pear wedges. Shave the fennel using a mandoline or vegetable peeler, then add to the bowl with the pear wedges. Add the rocket and reserved fennel fronds and toss everything together. Spread out on a serving platter and scatter over the toasted nuts and seeds; serve straight away. 

Cook’s tip: To turn this fragrant salad into a main course, just scatter over some blue cheese and serve with crusty bread.


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