Fennel Salad (serves 4)

The Beatles had it right:
“Here comes the sun, doo-doo-doo-doo, here comes the sun,
And I say it's all right...
Little darling, it's been a long cold lonely winter,
Little darling, it feels like years since it's been here,
Here comes the sun, doo-doo-doo-doo, here comes the sun.
And I say it's all right...”

And with the sun comes an array of tasty salads, like this one here, which has been adapted from Sophie Hansen’s cookbook, “A Basket by the Door”.

Ingredients:
• 2 trimmed fennel bulbs
• 4 bok choy
• ½ cup of lightly toasted hazelnuts, roughly chopped
• 2 tbsp dill leaves, finely chopped

Dressing:
• 2 tbsp. olive oil
• 2 tbsp. vinegar of choice
• 1 tbsp. Dijon mustard
• 1 tsp slightly warmed honey

Method:
1. Slice fennel thinly and place in a medium sized bowl.

2. Chop bok choy and add to the bowl, along with hazelnuts and dill.

3. Combine the dressing ingredients in a jar and shake until mixed. Pour over salad and toss.

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