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  • Fennel, Parsley, and Celery Salad
  • Bacon & Egg Spaghetti
  • Baked Fennel
  • Broccoli Stir-Fry
  • Cauliflower souffle
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  • Chard & Leek Soup
  • Chard baked with Parmesan cheese
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  • Couscous and radish salad
  • Cream of Celery Soup
  • Fennel & tomato salad
  • Fennel Risotto
  • Fennel Soup with Ginger and Garlic
  • Fennel with Pasta
  • Fennel, Parsley, and Celery Salad
  • Green Kale - an old cottage recipe
  • Kale, Chilli and Anchovy Pasta
  • Lang Kale
  • Leek, Courgette and Mushroom Pasta
  • Lemony Lentil soup
  • Maple and chilli roast parsnips
  • Mashed Winter Squash
  • Pak Choi
  • Pumpkin Soup
  • Radish and fennel salad
  • Recipe: Meatloaf or Meatballs using a sweetheart cabbage
  • Recipe: Sweetheart Cabbage
  • Red and white salad with watercress
  • Roasted Vegetable Soup
  • Roasted Warm Potato Salad
  • Sauteed Swiss Chard with Sliced Garlic
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  • Spinach, Cashew Nut and Feta Cheese Stir Fry
  • Squash & potato soup
  • Squash Puree
  • Steamed Chard
  • Warm flat bean, potato and bacon salad
  • Warm green and gold salad

Fennel, Parsley, and Celery Salad

You will need

  • A couple of stalks of celery (sliced finely) plus roughly chopped additional leaves from the celery bunch
  • 1 or 2 medium bulbs of fennel, cored and very thinly sliced lengthwise
  • A good handful of parsley leaves, coarsely chopped
  • A couple of spoonfuls of black olives, chopped
  • 1/2 preserved lemon, rind only, very thinly sliced, or if you don’t have this, then the grated rind of half a lemon
  • Your favourite vinaigrette dressing

WHAT TO DO:

Simply combine the celery, celery leaves, finely sliced fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat.

Season well with salt and freshly ground black pepper and serve.

Should make up enough for 5 or 6 servings

 

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