Blackberry, Raspberry and Fennel Salad
Free from:
Eggs
Dairy
Gluten
Wheat
Serves 4.
Ingredients
For the salad:
- 50g Walnuts
- ¼ cucumber
- ½ fennel, very thinly sliced / shredded
- 85g watercress, thick stalks removed
- 1 round green lettuce, washed and dried
- 150g blackberries, washed and dried
- 150g raspberries, washed and dried
For the dressing
- 150g silken tofu
- 51/2 tbsp good quality French dressing
- 1 slightly rounded tbsp of caster sugar
Method
- Preheat the oven to 200°C / 400°F / Gas mark 6. Spread walnuts out on a baking tray and put in hot oven for about 4 minutes until lightly roasted. Remove from oven and cool.
- To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. Transfer French dressing to a small liquidizer together with the silen tofu and the caster sugar. Blend for around 30 seconds until creamy. Put into a bowl ready to serve.
- Continue with the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. Mix these with the fennel and watercress.
- Arrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts and serve, passing the dressing around separately.