Cherry Fennel & Almond Slaw
/Recipe By Courtney Roulston
Ingredients
1/3 cup flaked almonds
2 cups Coles cherries, halved, pitted
¼ cup (60 ml) extra virgin olive oil
1 tsp ground sumac
sea salt and black pepper to taste
2 baby fennel bulbs (or 1 large), finely sliced on a mandolin, fronds reserved
½ bunch flat leaf parsley, chopped
Dressing
zest and juice of 1 lemon
2 tsp wholegrain mustard
1 tbsp maple syrup
Method
Heat a medium sized frypan over a low - medium heat. Add in the almonds and toast for 2 - 3 minutes, or until golden. Remove the almonds from the pan and set aside to cool.
Place the pan back onto the heat and add in 20 ml of the oil, cherries, sumac and a few grinds of black pepper. Cook on a very gentle heat for 3 minutes, just to soften slightly. Take off the heat and allow cherries to cool.
Mix the remaining extra virgin olive oil with the dressing ingredients and season.
Place the sliced fennel into a mixing bowl with the parley then toss with the dressing.
Place the fennel mixture onto a serving plate and top with the cherries. Scatter with almonds and reserved fennel fronds before serving.
