• Daniel Welstead

Summer Fennel Salad

Serves 1 320 Calories



INGREDIENTS:

1 Fennel Sliced

1 Courgette Sliced

1 Long Slices of Aubergine / eggplant1 Handful of Watercress

10 Cherry Tomatoes

1 TBSP Chopped Red Cabbage

1 TBSP Finely Sliced Onion

1 TBSP Lemon Juice

1 TSP Dried Oregano

Pinch of Salt and Pepper

1 TBSP Olive Oil

Method:

Heat the oil in a hot pan, throw in the aubergine, fennel and courgette, put in a pinch of salt and pepper. Fry on either side for 3 minutes. Then add the cherry tomatoes and cook for 1 minute.

To serve place the cabbage in one corner of the plate, place the watercress on the opposite side. And then pour the cooked veg over the top. Sprinkle over the oregano and lemon juice.


https://www.youtube.com/watch?v=ZSWnxAVTo9k


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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