PEA, BRUSSEL SPROUT & FENNEL SALAD

Serves: 2-4 | Prep time: 15-20 mins 

The slightly bitter acidity of the pea, brussel sprout and fennel salad offsets the richness of a nicely barbecued steak or slow cooked roast. 

In the photo, we’ve served the salad alongside our Red Wine & Garlic Eye Fillets and a rich creamy mash. 

INGREDIENTS
½ small fennel, finely sliced
200g brussel sprouts
1 cup peas, fresh or frozen
2 tbsp white or red wine vinegar
4 tbsp olive oil
2 tsp Dijon mustard
Salt & black pepper

METHOD
Bring a saucepan of salted water to the boil. Add the peas. Cook for approximately 5 mins for fresh peas or 3 minutes for frozen. Once cooked, drain the peas and refresh under cold water. Let them cool completely before adding them to a bowl.

Prepare the sprouts by removing any brown or tough leaves from the outside and trim the ends. Peel off some whole leaves from the sprouts and add them to the bowl. Shred the remaining sprouts. Add the shredded sprouts along with the finely sliced fennel to the bowl with the peas.

Whisk together the remaining ingredients for the dressing and pour over the salad. Toss to dress the salad.

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