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Avocado, chicory and fennel slaw with mint and feta

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes’ soaking time

Ingredients

1 large bulb fennel or 2 small, trimmed
2 heads chicory
2 sticks celery, thinly sliced
2 large avocados, scooped into balls
1 T lemon juice
300 g Woolworths sheep and goat’s milk Greek feta
2 T olive oil
sea salt and freshly ground black pepper, to taste
fresh mint, to garnish

For the dressing, mix:

½ cup buttermilk
½ cup thick mayonnaise
1 t Dijon mustard
½ t honey
1 t lemon juice
2–3 T mint, finely chopped
sea salt and freshly ground black pepper, to taste

Method

1. Halve the fennel and soak in cold water for about half an hour, then dry and shave thinly. Slice the chicory lengthways into long shreds.

2. Mix the fennel, chicory and celery with the dressing. Check the seasoning. Turn out onto a suitable small platter. Top with the avocado, moisten with lemon juice and season with a little salt.

3. Break the cheese over the salad, then drizzle with olive oil. Add a twist or two of pepper and garnish with mint.

Cook's note: I love the contrasting tastes and textures, which make a successful salad to enjoy throughout spring.

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Avocado, chicory and fennel slaw with mint and feta

Avocado, chicory and fennel slaw with mint and feta

Ingredients

Method