Pear, fennel, herbs, and poppy seed salad

1 fennel bulb, thinly sliced

2 hard Packham pears, quartered and de-cored

100 g kale, massaged with a little salt - or your choice of leafy greens

For the dressing

½ lemon, juice and zest

½ cup plant-based yoghurt, or your choice of yoghurt

1 cup chopped mixed herbs - mint, parsley, chives/spring onions (either all; or choose just one; whatever’s in your fridge)

3 tbsp extra virgin olive oil

3 tbsp poppy seeds

Salt and pepper to taste

Place the fennel in a bowl with the kale or leafy greens.

Add the pears to either a griddle pan or on a barbecue – or if you have neither, a normal
pan will work. Rub the pears with a little oil and place on a smoking hot surface for 20 seconds on each side or when you see some char marks on the surface. Turn the pears
to the other cut side and do the same. Remove and let cool.

Make the dressing by whisking together the lemon, yoghurt, olive oil, salt and pepper. Add your selection of chopped herbs and the poppy seeds and mix to combine.

Pour the dressing over the fennel and greens and toss. Place on a plate, top with the
grilled pears and sprinkle with olive oil one more time.

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Pear, fennel, herbs, and poppy seed salad