Pea, Fennel and Thyme Salad
I’ve been experimenting with new salad combinations and this is one of my favourites so far. The thyme infused fennel has the most wonderful texture, which is even better after it’s been marinated in olive oil, lime, peas and herbs. It keeps for a while in the fridge and goes with just about everything.
– 2 fennel
– 1 cups of peas (170g)
– a handful of fresh thyme (5g)
– a handful of fresh coriander (12g)
– 1/2 a cup of olive oil (125ml)
– 3 limes
– salt to taste
Cut the fennel in half and then thin slices. Marinate for a minimum of three hours (this softens them) with the olive oil and chopped herbs, leave it to soak in the fridge. The crunchier you like the fennel the shorter the time you should marinate it for.
Cook the peas, this should take only a few minutes then allow them to cool.
Mix the peas and fennel together, add the squeezed lime and salt to taste.