If I'm heading to a barbecue and am asked to take something, I always opt for easy, quick and low-maintenance when preparing them. This salad also makes a great base for a summer dinner at home - just add your favourite protein and enjoy.
Ingredients
| 2 Tbsp | Apple cider vinegar |
| 1 Tbsp | Honey |
| 1 tsp | Sea salt |
| 1 | Red onion, very thinly sliced |
| ½ head | Broccoli (Main) |
| 1 | Fennel bulb, use 2 if needed (Main) |
| ¾ cup | Dates |
| ¼ cup | Hazelnuts, or almonds, lightly toasted and roughly chopped |
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Directions
- In a small bowl, whisk together the vinegar, honey and sea salt. Add the thinly sliced red onion, ensuring the onion is submerged. Set aside for at least 10 minutes.
- Rinse the broccoli well under cold water, then pat dry with a tea towel. Blitz it in a food processor. Alternatively, roughly chop the broccoli until reasonably fine.
- Thinly slice the fennel using a food processor or a mandolin.
- Add broccoli and fennel into a large bowl. Add the dates and the hazelnuts.
- Remove the red onion from the liquid and add to the salad. Add 2 Tbsp olive oil to the liquid and whisk together well. Use this to dress the salad, adjusting the taste as necessary.
