Fennel and Kale Salad

Charmaine Lu -
  • 100g peas
  • 30g curly kale, stalks removed
  • 1 thinly sliced fennel bulb
  • 1 tbsp olive oil
  • ½ lemon, zest and juice only
  • Boil the peas for 1 minute before adding the kale and cooking for a minute or two, or until just wilted. Drain and refresh under cold water. Transfer to a bowl with the oil, lemon zest and juice and sliced fennel, season well and toss to combine. Serve as a healthy and delicious side at your next barbecue - fantastic!
10 mins
2 serving