ROCKET HONEYDEW FENNEL RICOTTA SALAD WITH JALAPENO DRESSING
Serves 4 as a side
2 cups rocket
200g honeydew
1 small bulb fennel
120g ricotta
1 tbsp pepitas
Dressing:
Juice of 1 lime – approx 3 tbsp
3 tbsp extra virgin olive oil
1 jalapeno pepper, finely chopped
1 tsp red wine vinegar
2 tsp honey
Arrange rocket onto a serving platter. Shave the honeydew and fennel finely with a vegetable peeler or mandolin. arrange both over the top of the rocket. Sprinkle with pepitas. Shake ingredients for dressing in a jar. Arrange ricotta over the top of the salad. Pour dressing over the top, season and garnish with fennel tops.
It’s day 7 of my 12 days of summer salads. Truthfully I’m finding it hard to post anything at this point but Ive decided to because if there is one thing I know, is that food brings people together. Food connects us, it can bring us community, even in dark times. So on this day, I want to remind all of us to share time and food with those around us, invite your neighbours, friends and community to share food with you. It is a small but at least one meaningful way we can lift each other and feel connected as one, once again.
