Vegan Summer Fennel Salad Recipe

Serves 1 320 Calories

Summer Fennel Salad

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.

My Chef Training

I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.

At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.

This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.

Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.

During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.

This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.

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Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks