Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


I kind of a bad vegan since I don’t eat much salads, I’m such a savoury person, as much as I often eat leftover dinner for breakfast.. Not a big traditional breakfast person either.. Haha.. but when I do eat salads it gotta be interesting, and often I add fruits and nuts more than I add veggies, it just gives such a good freshness to the salad ! Something fruity and sweet with the savoury is a good twist.

This is a Middle Eastern inspired version of a salad with a Mediterranian twist, a fusion salad made of delicious fried fennel with oregano and cumin, crunchy apple, gorgeous red pomegranate, green parsley and ruccola and lots of healthy walnuts and figs. Drizzled with a tangy balsamic vinegar dressing with a tasty olive oil, sweet agave and kick from the lemon juice.

The taste of spring and summer, super refreshing, fruity and nutty salad with a kick from the dressing. Great as a side dish for a BBQ night, or even as a main course for 2 people on hot summer day.

One thing to note, I didn't picture the dried figs as I forgot them, and first added them after the photo shoot.. Woops ! I went a little too fast there, but certainly add them as they add a nice sweet taste and some great texture as well !


Serves 4 as side dish


Ingredients


Fried fennel


  • 1 fennel
  • 1 tablespoon vegetable oil
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

Salad


  • 1 pomegranate
  • 1 red apple
  • 150g walnuts (5.3 oz)
  • 50g ruccola / rocket (1.8 oz)
  • 1 handful curly parsley
  • 1 handful dried figs

Dressing


  • 2 tablespoons balsamico
  • 2 tablespoons good olive oil
  • 1 tablespoon agave syrup
  • Juice from ½ lemon
  • Salt and pepper to taste

What you will need


  • Cutting board and knife
  • 1 small bowl
  • 1 big bowl
  • 1 pan + spoon to stir
  • Measuring spoons

Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


Instructions


  1. Wash the fennel, chop the leafy parts off and the hard bottom. Slice it in half and then chop each half into slices.
  2. Put onto a pan with the oil, cumin, oregano and salt and pepper to taste. Turn heat on high and fry for about 5-7 minutes until the fennel is tender. Flip them occasionally. When tender turn heat off and set aside.
  3. In a small bowl put in all the ingredients for the dressing, balsamico, olive oil, agave syrup and freshly squeezed lemon juice. Stir together and set aside.
  4. Wash and chop the apple as pictured and put into a big salad bowl along with the walnuts.
  5. Chop the ends of the pomegranate and peel it, gently take out all the pomegranate seeds discarding the white ‘walls’ of the pomegranate. Add to the salad bowl.
  6.  Chop the stiff ends off the dried figs, chop them into smaller pieces and add as well. 
  7. Wash and finely chop the crop the curly parsley. Soft green stems are ok, harder stems should be cut off. Add to the salad.

  8. Wash and drain the ruccola / rocket well. Add to the bowl along with the fried fennel. Give it a good mix and add in all the dressing, giving it another toss to combine the dressing evenly.

Enjoy !


 Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


 Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo


 Fried Fennel Pomegranate Apple & Walnut Salad - The Vegan Eskimo