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Kale, pea and fennel salad recipe

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The perfect accompaniment for an extra special dinner for two, this quick and easy side salad is jam-packed with wonderful winter greens and zesty lemon. Perfect paired with a fish dish, this salad recipe is totally vegan, dairy- and gluten-free, and ready in just 10 mins. See method

Serves 2
10 mins to prepare
104 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

100g frozen peas
30g curly kale, large stalks removed
1 fennel bulb, very thinly sliced
1 tbsp olive oil
½ lemon, zested and juiced

If you don't have any kale, try using spinach

Each serving contains

Energy
435kj
104kcal 5%
Fat
6g 9%
Saturates
1g 5%
Sugars
2g 2%
Salt
0.6g 9%

of the reference intake
Carbohydrate 8.4g Protein 4.1g Fibre 2.7g

Method

Add the peas to a pan of boiling water. Bring back to the boil, add the kale and cook for 1 min until just wilted. Drain, refresh under cold water, then drain again.
Transfer to a bowl with the fennel, oil, lemon zest and juice, and some salt. Toss together to serve.

See more Dinner ideas for two