Shaved Fennel Salad

Today has been the example of what a great summer day can be in Helsinki. Went for a long walk in the morning, had an awesome gluten-free breaky (apologies, Finnish only, but I recommend if you’re in the area), stopped at the local farmers market and bought a bunch of fresh veges. Then some friends rung and we decided to have a picnic in the park infront of our place – Bear Park. So carrying a catch of the best that late summer has to offer, it’s easy to whip together an awesome feed. Mum’s potato salad with new potatoes and this shaved fennel salad. Add some warm weather, good company and a bottle of white and well, this is what life should be every day.

Not from the day of the story but you get the idea.

Not from the day of the story but you get the idea.

We didn’t have all the ingredients so it’s slightly tweaked 101 cookbooks version, but I have to say that in the case of pumpkin seeds for pine nuts I reckon the swap suited even better. It’s a great salad as it’s so fresh and crunchy.

  • Juice of one lemon
  • one large courgette, finely sliced
  • 2 fennel bulbs, finely diced
  • a pinch of sea-salt
  • a couple glugs of olive oil
  • a head of interesting lettuce
  • about 200g of feta
  • about ½C of toasted pumpkin seeds
  1. Put the finely sliced fennel and courgette into a bowl with the salt, lemon juice and oil and stir to coat.
  2. Leave to marinate for a bit (ours was probably only 30mins).
  3. Meanwhile toast the pumpkin seeds in a dry pan.
  4. Just before serving, toss in the lettuce, seeds and feta and mix.

PS: as to the ‘best of what Helsinki’ has to offer, for dessert we had blueberry tart, with had picked berries by our very selves. That recipe will have to wait for another day though.

Leave a Reply