With an Italian twist.
Ingredients
- 300 grams pasta
- 1 fennel bulb
- dash of oil
- 1 lemon, rind and juice
- 1 tblsp liquid honey
- 3 tblsp olive oil
- 1 tsp Dijon mustard
- a good seasoning of black pepper
- 1 medium-size ready-roasted chicken
- 100 grams halved seedless green grapes
- 1 sliced avocado
- 2-3 sliced spring onions
- chopped fennel fronds to garnish
Method
- Cook pasta in boiling salted water, then rinse in cold water.
- Finely slice fennel bulb, reserving the fronds, then fry the slices in a dash of olive oil until tender, but not brown.
- In a screw-top jar, shake together the finely grated rind and juice of the lemon, liquid honey, olive oil, Dijon mustard and black pepper.
- Combine dressing with the pasta and fennel, and a shredded chicken, green grapes, avocado and spring onions. Scatter with fennel fronds.
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