Strawberry & Fennel Salad with Honeycomb

GF, DF & Refined Sugar Free

RECIPE

Ingredients:

Serves 2

1/4 cup almond flakes

1/4 cup unsalted pistachios

1 fennel bulb, bottoms and stalks removed

300g strawberries, halved

3 tablespoons honey

1 tablespoon balsamic vinegar

1 lemon, juice and zest

Honeycomb, to garnish

Method

Heat a small skillet over medium heat with a drizzle of oil. Once the oil is hot, add almond flakes and pistachios. Stir frequently until the nuts are gently toasted. Set aside.

Finely slice the fennel crosswise and place in a large bowl with the strawberries.

Drizzle honey, balsamic vinegar, lemon juice and lemon zest and toss all ingredients well. Add toasted almond flakes and pistachios. Toss well again.

Transfer to a serving bowl and garnish with fennel greens and honeycomb in the centre.