A light and fresh summer salad with a cherry twist!
Mix the ingredients for the dressing in the base of a large bowl, season well with salt and pepper.
Cut the fronds from the top of the fennel and finely slice, add to the bowl. Add the remaining ingredients apart from the feta and toss well- leave the parsley leaves whole as they act as the leafy green in this salad.
Tip into bowl and crumble the feta over the top. Finish with a crack of black pepper.
2 heads fennel
400g tin chickpeas, drained
200g love cherries cherries, pitted and halved
Small bunch parsley, leaves picked
50g toasted flaked almonds
For the dressing
3 tbsp olive oil
1 tsp mustard
1 tsp honey
Sunny Side Up,
20 St Thomas Street,
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