Ingredients

Method

• 2 fennel bulbs, shaved
• 1 T avocado oil, plus extra for drizzling
• 1⁄2 lemon, juiced
• 700 g fingerling potatoes, boiled
• 200 g green beans, blanched
• Woolworths beetroot spaghetti, to taste
• 80 g watercress
• 2 x 170 g cans tuna, drained
• 1 x 100 ml Woolworths cold-pressed meaner greener juice, for drizzling
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Shave the fennel bulbs, toss with avocado oil and the juice of a lemon, season and set aside.

2. Boil the fingerling potatoes until tender, adding green beans for 2 minutes to blanch. Drain.

3. Assemble the salad with a tangle of Woolworths beetroot spaghetti, watercress, cans of drained tuna, the potatoes, green beans and fennel.

4. Dress with Woolworths cold-pressed meaner greener juice shot, avocado oil and season to taste.

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