Since my last post I’ve travelled 9,000 miles from Perth Australia to Nottingham, England. I’m jetlagged. It’s cold and wet. I’ve got terrible toothache (that’s another story). But I’m so glad to be here. Lovely though it was to experience a BBQ-filled Christmas and New Year, it never quite felt right. I’m sure though I’ll be wishing myself back to the warmth of the Southern hemisphere after a few days of shivering my socks off here, or rather shivering them on!
So as Mr. Scrummy and I were flying over the Middle East yesterday and shuffling around our third tray of little plastic packets and tubs, I found myself remembering, or perhaps subliminally longing for, one of the incredible salads that seemed to be available everywhere when I visited Israel last year. They were huge. They were fresh and crisp. They were colourful and jam-packed full of greens and herbs and cheeses and juicy veggies and fruit. I spent one of the loveliest couple of hours sitting in one of the bustling laneways of the Mahane Yehuda market outside a sweet little café endlessly shoving one of these salads into my mouth. I don’t remember exactly what was in it, just that it was one of the freshest mixes of crunchy and crisp and sweet and juicy I’d ever had. It seemed to just go on and on, which allowed me the perfect opportunity to sit there for ages and drink in the bustle and colour of this amazing market.
The delicious salad I had in the Mahane Yehuda market, Jerusalem
I also, incidentally, had the best homemade pasta with a simple chicken, tomato and cream sauce ever in a little restaurant here in this market called Pasta Basta. There was some perfect people-watching to be done from there, too, and for a great price. In fact, I loved pretty much everything I tasted in Israel. Especially the shakshuka I had for breakfast. And the fabulous and ubiquitous bargain-basement falafel wraps, of course. It’s no wonder Ottolenghi’s book Jerusalem, which I’ve been wanting for some time (soon, very soon … when I have a bookshelf of my own again!) was such a hit. Have any of you got this book? Which recipes have you tried and what did you think?
Anyway, enough of the waffle. What I really want to tell you about today is this blueberry, fennel & feta quinoa salad which reminds me of one of those wonderful Israeli salads. A bowl of pure health and freshness. And perhaps exactly the sort of food I need to make me feel invigorated again after being trapped not-so-pleasantly in a 30 inch-wide seat 4 miles up in the air for nearly a full day and night.
So after my first successful inclusion of fennel in this ridiculously tasty sausage and fennel pappardelle, I decided to try adding it raw to a salad. I chopped the bright white lightly-fragranced bulb finely like an onion and added it to a big bowl with a little chopped onion, the fresh blueberries, cubed feta cheese, mixed leaves and cooked quinoa. I drizzled a simple dressing of super-healthy apple cider vinegar and olive oil over it and tossed well, then sprinkled chopped roasted almonds liberally over the whole bowl. It was the perfect mix of crunchy, crisp, fruity and nutty that I was looking for.
I served my salad as a side dish for a crowd at a BBQ, but I could just as easily eat this from a big dish all to myself … just like those lovely big Israeli salads I had!
Blueberry, fennel & feta quinoa salad
Ingredients
For the salad
- 1 cup dry quinoa
- 1 bulb fennel
- 1/2 a red onion
- 1/2 cup fresh blueberries
- 1 cup crumbled or cubed feta cheese
- 3.5 ounces rocket/arugula or mixed salad leaves
- 1-2 handfuls of chopped fresh parsley and/or dill
- 1/8 -1/4 cup chopped or slivered toasted almonds
For the dressing
- 1/2 cup apple cider vinegar
- 1/3 cup olive oil
Instructions
- Cook the quinoa according to the packet instructions and set aside.
- Thinly slice the fennel bulb and onion and put in a large bowl.
- Add the blueberries, feta, salad leaves and fresh parsley and/or dill and toss well. Then toss through the quinoa.
- Make the dressing by whisking the vinegar with the oil, then pour over the salad and toss well again.
- Finally, scatter over the almonds and, if you wish, some of the wispy green fronds from the top of the fennel. Serve immediately!
Recipe Notes
Serve immediately after preparation for the best results. Alternatively, prepare in advance up to step three, then add the dressing and almonds just before serving.
Try adding chopped apple instead of the blueberries or a different kind of cheese instead of feta.
As always with a salad, the above ingredient amounts are only a guideline. Adding a little more or less of an ingredient will not matter in the slightest (in my humble opinion!)
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Fabulous looking salad! We have some Israeli restaurants near to us and I always like the salads and the flavour combos 😀
Thanks, Lorraine. After over ten years of Greek salads while I was living in Greece – lovely as they are – the Aussie barbecues gave me the perfect excuse to start experimenting a bit with some different ones!
So many excellent looking flavors going on in this salad! Looks so refreshingly delicious!
It was tasty indeed, especially with the addition of the apple cider vinegar 🙂
I am always looking for a great salad! This fits that bill! Pinned!
Thanks for pinning, Hether … and for stopping by the blog. Really enjoyed yours and so happy you liked the salad!
Never would have thought of using these flavours but they sound beautiful. Also, I sympathize with your tooth-woes. I just got back from the dentist earlier and am too numb to eat anything… bad time to be looking at delicious food on the internet perhaps!
I think my tooth needs work so I’ll have the numb thing going on soon too ;-( You’re right, it’s hard to be too enthusiastic about food with a tooth issue! As for the salad, I remember that Jamie Oliver often makes salads with fennel and fruit so I thought I’d give it a go too – try the combination of fruit, nuts, cheese and fennel some time, it’s delicious!
This salad looks so fresh and delicious! I love all the flavors that you combined in here. Hope your tooth is feeling better!
Thank you, Cate, and so happy to ‘meet’ you and find your blog – just had a little look and I love it! The salad was a tasty one indeed, although I say it myself. Love fruit/nuts/cheese together! As for the tooth, well unfortunately I still have toothache 🙁 Trying to get it sorted, though!
Fennel must be the order of the day I have just posted a fennel and coconut tart. Love the look and sound of this salad.
Wow, Denise, the fennel and coconut tart sounds amazing … so unusual! I’ll definitely pop over to your blog to check that one out!
Oh gosh, long flights can be so miserable! I go stir-crazy and the food is well … terrible! This salad looks wonderful – love the addition of the blueberries! And I hope your tooth feels better soon!
Thank you, Ashley … I’m getting there with the tooth but it’s been a tough one … and such bad timing! Actually, the food wasn’t that awful this time, but you are sure sick of it after the fourth serving!
I never thought about mixing blueberries into a salad, I love that! Sending you good vibes on that tooth ache!
Thank you, Pamela … I really need the good vibes. Still struggling with the tooth and trying to figure out what to do. Do try adding some blueberries to a salad some time. Or any fruit, really. I think it goes really well.
Hi Helen, Love salads like this, will be making soon. Thanks!
Great! Let me know what you think if you do make it!
This salad sounds so delicious. Anything topped with feta cheese and almonds is fantastic. Love the touch of quinoa too 😉
Thanks for visiting, Yvette! This ended up as a pretty hearty, healthy salad!
This is one great Superfoods recipe!! Can I feature it on my blog? I’ll put a link back to your blog.
Hi Don … yes, no problem at all! That would be great! Really happy you like this recipe!