Style and Design

Fennel, Quinoa and Rye Berries Salad

lovely and fresh, but nutritious and filing also!

For the salad

2 fennels sliced finely with a mandoline slicer

5 tbs of pre-cooked quinoa (add to boiling water and cook 9 minutes)

5 tbs of pre-cooked rye berries (add to cold water bring to boil and cook for about 60 min)

1 quarter of a red cabbage cut in really, really small bits

Dress it with a balsamic vinaigrette:

mix together in a washed sealable glass jar (i use washed old jam jars) 1 tbs of honey, 2 tbs of extra virgin olive oil, 1 and a half tbs of light (runny) balsamic vinigar and a pinch of salt. Seal the top and shake it for 1 minute until it's all mixed up well and almost whipped. Pour over only 2 minutes before serving!