Since We Talked About It On The Radio….here Is The Yummy Salad I Made!

It was fresh and sunny, perfect on a grey winter’s day!!

I had half a Fennel Bulb on hand (love to roast fennel too!) So I sliced it thinly, then SUPREMED*** a lime, an orange and a grapefruit. Do this over the salad bowl so any juices go into the salad and squeeze the carcasses in too. Then I added sliced red onion, which I think makes the salad… however you could omit or add green onions.  A nice glug of Olive Oil and Salt and pepper. Toss and enjoy~~

***To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments. HOW TO HERE

This is also what I made, along with Chicken and Broccoli and Cauliflower…. Boiled new potatoes that I roll in Olive Oil smash on my Pampered chef Bar Pan (my fave) and Bake at 400 till kinda crispy, add cheese and broil (keep an eye on it!!)

Categorised in: Mornings

This post was written by Sarah Woodley