Fennel, spinach & Coolattin Cheddar cheese salad


Prep Time: 


Dietary Needs: 


• 2 small fennel bulbs, trimmed, halved lengthways and finely sliced
• 1/3 cup extra virgin olive oil + extra to serve
• ¼ cup pine nuts
• 1 garlic clove, crushed
• ¼ cup lemon juice
• 100 gm baby spinach leaves
• 100 gm Coolattin Cheddar cheese, shaved


Recipe by the Kitchen @ Gorey  Fennel is a good source of dietary fibre and viatmain C, a vitamin used in the body’s defence against infections.  


Place fennel in a large bowl.
Set aside. In a small frying pan over medium heat until hot.
Add pine nuts and cook, for 2-3 minutes until golden.
Remove from the heat and add the garlic and lemon juice.
Drizzle hot pine nut mixture over the fennel.
Season with salt and pepper to taste.
Toss gently to combine and set aside.
Toss spinach and Coolattin Cheddar through fennel.
Season with salt and pepper to taste.
Drizzle with olive oil and serve.

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