Ingredients

150g wild rocket leaves

1 large fennel bulb

1 small red onion

100g parmesan cheese

½ cup walnuts, roughly chopped

Dressing

1 garlic clove, crushed

¼ cup extra virgin olive oil

1 tsp sesame oil

¼ cup balsamic vinegar

1 tsp seeded mustard

Salt and cracked black pepper

Method

1.

Rinse rocket, shake off excess water and put into a bowl. Trim top and base from fennel, reserve any green feathery tips and roughly chop. Cut bulb in half and run a vegetable peeler along the edges of fennel to cut into shavings.

2.

Cut onion into thin slices. Add fennel, any feathery fennel tips and onion to rocket and toss to combine. Use vegetable peeler to shave parmesan. Add parmesan and walnuts to salad.

3.

To make dressing, put all ingredients in a screw-top jar and shake until combined. Dress salad just before serving.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.