Green Goddess Salad

Green Goddess Dressing

• 85 g Parmesan cheese cut into pieces
• 60 g walnut, chopped
• 2 garlic clove
• 30 g basil leaf, fresh
• 30 g spinach leaf, fresh
• 115 g freshly squeezed lemon juice
• 60 g olive oil
• 30 g rice vinegar
• 1 - 1 ½ tsp salt to taste

Fennel Salad

• 340 g fennel bulb cut into pieces
• ½ ounce dill, fresh plus extra to garnish
• 200 g apple, green quartered
• 225 g Lebanese cucumber cut into pieces (2 in.)
• 140 g green onion (approx. 2 bunches)
• 225 g green pea, fresh cooked
  of 225 g green pea, frozen cooked
• 140 g walnut, chopped