This recipe is a fresh, healthy approach to coleslaw full of vitamins, fibre and healthy fats. You either love or hate Fennel, I belong in the first category. I like it roasted or raw. The avocado makes the dressing really creamy; it has the consistency of mayonnaise only more lemony, tangy and absolutely delicious. Be generous with the black pepper, the more you grind, the better it gets.
For the salad:
2 fennel bulbs, sliced very thinly (use a mandolin for best results)
2 cups baby rocket leaves
1 spring onion, sliced
2 Tbs pumpkin seeds
2 tsp sumac plus a bit more for garnish
For the dressing
½ avocado, flesh only
2 Tbs Greek yogurt
3 Tbs lemon juice
2 tsp lemon zest
1/3 cup packed parsley leaves
½ garlic clove, crushed
2 tbs olive oil
Salt and freshly grated black pepper (be generous with the pepper)
Put all the salad ingredients in a large bowl. Put all the dressing ingredients in the bowl of a blender and blend on high speed until creamy and emulsified. Add a splash of water if dressing looks too thick. It should have the consistency of thin mayonnaise.
Mix dressing with salad ingredients. Mix well with your hands. Taste for salt and pepper. Garnish with sumac and serve at once.