Hello my lovelies how are you these days? How is everything in your lives? I hope all good and well and don’t forget good food it’s always basic routine every day 🙂
So I have today for you my another so yummy dish inspired by my lovely aunty which I never can forget as a child what she prepared for us and all family. She created so amazing salads from this magic vegetable called fennel and I can still see it as today what was on our tables.
I really loved and still love her combinations and variations of salads and especially in the summer she always making absolutely stunning vegan food of course because of me 🙂
So I picked few things from her and I mixed my way and this is it.
10g fresh coriander
1/2 teaspoon of dry nettles
100g mustard leaf
1 teaspoon of organic cider vinegar
1/2 teaspoon dark agave syrup
1/2 teaspoon whole grain mustard
3 and a half teaspoon of vegan mayo
salt & pepper
1 large teaspoon of smoked paprika powder
1 clove of black garlic
60ml dairy-free milk your choice
salt & pepper
Peel the carrot the first and also remove middle flax from fennel and dry skin and then you can chop everything or I grated inside the salad ball and mixed very well all ingredients together just finished with salt and peppers as your taste.
Ad all ingredients into your small cooking pot and in low flame cook all together till boiling and soft then remove to your food processor and mix together.