Fennel, pear and rocket salad with toasted walnuts and lemon, honey, ginger dressing
Recipe type: salad
Prep time: 
Total time: 
Serves: serves 2
Not so much a recipe as a collection of ingredients from my garden, pantry and fruit bowl. Delicious flavours and textures work well together.
  • Half a fennel bulb, thinly sliced
  • Handful of rocket leaves (mine were big so I chopped them up)
  • One firm pear, cored and sliced
  • Fresh herbs finely chopped (coriander, chives, parsley, mint depending on what you have)
  • Handful of walnuts, about 50g, toasted in the oven or a dry pan
  • For the dressing:
  • Zest and juice of a lemon
  • 1 Tblsp cider vinegar
  • 1 tsp miso and 1 tsp honey, dissolved in 1 Tbsp boiling water
  • 1 tsp freshly grated ginger
  • 1 fat garlic clove, peeled and crushed
  1. Prepare the fennel, rocket, pear and herbs and arrange on a shallow platter.
  2. Toast the walnuts and roughly chop. I toast more than I need and keep in a jar in the fridge for another day.
  3. Mix the dressing ingredients in a jug. Season to taste.
  4. When ready to serve scatter the walnuts over the salad and drizzle over the dressing.
Recipe by The Kitchen Garden at https://thekitchengarden.co.nz/fennel-pear-and-rocket-salad-with-toasted-walnuts-and-lemon-honey-ginger-dressing/