I really enjoy fennel, it has a great depth of flavour that sides well with fish, chicken, pork, cheese and vegetables. I love it roasted or raw in salad. This time I roasted the fennel in some of my homemade preserved lemon, sea salt and rosemary, then mixed with the most perfect marriage; blue cheese, light toasted crunchy walnuts and fresh rocket and a squeeze of lemon. A fiery salad to stimulate digestion and aid circulation but also one to tantalise the taste buds.
The history of fennel was supposed to have bestowed immortality upon Prometheus. It has been used to treat digestive ailments since the time of the Egyptians. In the third century Hippocrates used it as infant colic, some used it as a an appetite suppressant and some cultures have used it to increase breast milk production. According to Breverton’s Complete Herbal Book recent studies have supported its used for digestion, known to relieve intestinal spasms and cramping in the smooth muscle lining of the digestive tract.
*Stunning salad servers by Keep Resin
Why is this dish good for you:
We have covered fennel above and its benefits of aiding the digestive tract, rocket is thought to be be a stimulant for digestion and blood flow, it is also high in vitamin C which can boost your immunity. Walnuts are unique among the nut varieties, they are fabulous for your brain (they also look like little brains) they contain large doses of alpha-linoleic acid, one of the two major types of omega 3 fatty acids. I can be known to help reduce inflammation and joint pain. Blue cheese contains live-cultures which could help boost your immunity and give you a intake of dairy.