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£18.34/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Spread the walnuts out on a baking tray and bake for 6-8 minutes, until lightly toasted. Use a mandolin to shave or shred the fennel into thin slices, or thinly slice with a sharp knife. Cut the apples in ½, remove the cores, then slice into fine crescents. Place into a large bowl.
Shake the vinegar, oil and honey together in a small jar to make a dressing, pour it over the fennel and apple and toss well to coat. Season.
Divide the salad between 2 bowls, or place in a large serving bowl. Top with the toasted walnuts, then shave the cheese over the top and serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,084kJ/ 502kcals |
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Fat | 35g |
Saturated Fat | 10g |
Carbohydrates | 24g |
Sugars | 22g |
Fibre | 7.6g |
Protein | 19g |
Salt | 0.6g |
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