Kamalaya’s warm fennel salad is the perfect light lunch on a warm Summer’s day. The aromatic herb itself lets off a mild liquorice flavour which is tamed by the sweetness of the coconut water, papaya, mint, and refreshing tang from the lime juice. Reap the health benefits from fennel with its high fibre, potassium and vitamin C and B-6 content which will leave you feeling fuller for longer.
200 g fennel, thinly sliced
Sea salt
Black pepper
10 ml vegetable stock
5 g mint leaf, sliced
Papaya Dressing:
80 ml coconut water
50 ml vegetable stock
180 g ripe papaya
25 ml lime juice
Sea salt
30 ml virgin olive oil
1. Begin by preparing the Papaya Dressing. Place all ingredients except the olive oil into a blender. Blend on medium speed for about 30 seconds. Turn blender to lowest speed and very slowly pour in the olive oil until it emulsifies. This should take about 10 seconds. Be careful to add the oil very slowly, otherwise the dressing will separate.
2. Heat up 2/3 of the Papaya Dressing in a frying pan. Add the sliced fennel and stir well. Season with sea salt and black pepper. Continue cooking on a low heat for about 40 seconds. You want the fennel to be softened but still al dente. If the dressing reduces too much, simply add a little
of the vegetable stock.
3. To serve, place and drizzle with the remaining 1/3 of the warm papaya dressing and top with sliced mint leaf.
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