I got the idea for this when I was in Italy, last summer, on a yoga retreat near Rome, in a place called In Sabine. The villa had a huge vegetable garden and all of the food was sourced from there. I used to go and watch the gardener making the harvest each morning and wonder what we would be eating for lunch. The food was fresh, traditional and delicious. They also had a couple of fig trees and one of the other guests Uma and I used to love finding the fresh figs, just coming into season, and eat them on the way go the yoga platform.
If you have not eaten fennel before, it has a subtle aniseed flavour and is crunchy and light -ideal for a salad.
Half a bulb of fennel sliced finely
Half an apple finely sliced
Half a romaine lettuce or a whole baby gem
Tablespoon of toasted sunflower seeds
A tablespoon of balsamic dressing. I make my own with 3 parts extra virgin olive oil to 1 part balsamic vinegar then add Dijon mustard and agave syrup. I keep a bottle in the fridge.
You just need to combine all of the ingredients in a bowl. Don’t overdress the salad, use your discretion with the amount of dressing but keep the salad light and crunchy. Dress at the last minute.