The union of fennel with orange is one of my favourites. Thanks to Diego Bonetto’s foraging tour I learnt how to identify edible plants growing wild in my backyard including fennel.
I’ve been shopping for fresh produce this weekend so I was due to start cooking! Considering how fresh the figs were I decided to let them shine through with minimal fuss. This simple salad was the perfect accompaniment to lamb cutlets that were tossed in EVOO, salt, lemon juice and a diced clove of garlic before being panfried until crispy and brown on both sides while still juicy in the centre.
Green leafy mix (I used rocket and spinach)
Extra Virgin Olive Oil (EVOO)
To make the salad, put the leaves in a large bowl, drizzle with EVOO and vincotto (just enough to lightly coat the leaves, you can add more if it’s not enough) and a pinch of salt. Gently toss with your finger tips to spread the dressing and place it in the middle of a plate. Cut the fig into 4 segments and place over the leaves and sprinkle with hazelnuts. Just use your instinct to make it to your taste. More fig, less hazelnuts, it’s up to you. Drizzle the salad with a little more EVOO to serve.
The potatoes I picked up at Eveleigh Markets were like little golden nuggets.
I put them in a pot of water, brought it to the boil and simmered for about 5 minutes before draining. I sliced them in half and put them in a baking tray with rosemary I picked from the garden, salt, EVOO and whole peeled cloves of garlic. They roasted at 200ºc for about 1 hour but you may need to remove the garlic earlier so it doesn’t get too brown and taste bitter.
This was the perfect dinner to end a beautiful weekend.