MAINS, SALADS

Fennel Salad with Corn Puree

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 šŸ™‚
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 šŸ™‚
So I picked few things from her and I mixed my way and this is it.
Recipe:
Salad:
20g fennel
80g carrots
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
Pure:
50g corns
1 large teaspoon of smoked paprika powder
1 clove of black garlic
60ml dairy-free milk your choice
salt & pepper
Method:
Salad:
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.
Pure:
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.