Fennel and citrus salad

Fennel is one of those best kept secrets, not always a first choice when it comes to salad additions yet the perfect ingredient. Fennel has a mellow anise flavour, and when accompanied with citrus it really comes to life.

Fennel is also nutritious. It is high in fibre, low in calories and has been labeled the ultimate digestive aid. With its zesty, palate-cleansing taste, it is a good source of vitamin C and potassium.

This recipe is as simple as it is delicious.

Ingredients (serves 2):

1 fennel bulb, thinly sliced

1 orange, peeled and sliced

½ red onion, sliced

1 avocado, sliced

Handful of rocket

Juice of ½ lemon

Olive oil

Freshly ground black pepper

Slice fennel thinly then coat in the juice of ½ lemon and a dash of olive oil. To see how to slice fennel bulb click on this link. Meanwhile plate the other sliced ingredients, top with coated fennel and dressing, garnish with freshly ground black pepper and fennel fronds. The perfect summer salad!

School holiday fun!

At The Lettuce Shop we are all about simplifying life for our customers. And as a lot of you will currently have young ones on school holidays we've got a few ideas to keep the boredom at bay.

The City of Fremantle is currently running some free workshops for people aged between 12 and 25 years. Workshops include creative theatre, mask making and skateboarding among other things. Check out their website for full info.

1300 Trail Rides host day camps for kids to explore WA's landscape on horseback. Day camps are for kids over the age of 8 and run up until January 25. Check out their website for more info.

Challenge Stadium host a range of fun activities for kids of all ages over the school holidays. Head over to their website to see the range of activities and holiday fun.

Fremantle Art Centre runs exciting art programs for kids during school holidays. Classes commence Monday 16 and run until Friday 27 January. Head to their website for more information.

The Sandpit at Mandurah Performing Arts Centre runs a holiday program from 16 to 27 January that encourages the creative side of kids. Cost is only $2 per child per session and run from 9am to 2pm daily. Visit here to find out all about it.

Cottesloe Beach never disappoints. Have some fun in the sand and in the waves, take a picnic of fresh, cut fruit to keep littlies happy and end the day with fish and chips on the grass watching the sunset.

And lastly, Bayswater Waves is always a fun day out for kids of all ages. Mums and dads can sit back and enjoy a coffee or join in the water fun.

To save yourself a trip to the supermarket don't forget to place your order for next week's delivery of fruit and veg, and have a great week!

Smoked salmon, asparagus and dill tart

The Lettuce Shop hopes you had a wonderful Christmas. If you are not yet back at work we also hope you are having a refreshing break and are making the most of the downtime. In our busy lives downtime is so essential, and after the busy period that comes before the festive season it's important to use downtime wisely.

Here is a tried and tested easy recipe for you. It contains simple ingredients and is quick to whip up on a summers night to be enjoyed with a lovely summer salad.

Ingredients: (serves 4)

100g smoked salmon, sliced

4 asparagus spears, cut in half and sliced lengthways

2 tbs dill, chopped

4 eggs

185ml cream

Salt and pepper

For crust:

250g unsalted butter, diced, at room temperature

250g plain flour

250g ricotta

Mix the flour and cubed butter together with your fingers to make a crumby consistency. Once crumbs have formed add the ricotta and combine well. Roll pastry out into a disc shape, cover with cling wrap and place into the fridge for 30 minutes.

After 30 minutes take the pastry out of the fridge, roll out on a floured surface, fold into 3 like an envelope and roll out again. You need to make a circular shape at about 10mm thickness. Once rolled out, gently lift the dough with a rolling pin and place into a greased 28cm flan tin. Press into the sides and cut off any excess.

Cover pastry case with greaseproof paper and baking weights or uncooked rice and bake for 12 minutes, crust will reduce down sides of tart tin. Remove baking paper and rice and bake for another 5 minutes.

Combine eggs, cream and dill in a bowl, season with salt and pepper. Place sliced smoked salmon and asparagus in the bottom of the pastry case, top with egg and cream mix. Bake in 180^oC oven for approx 30 minutes or until set and golden colour.

Serve with a crisp, leafy salad.

Rocket, pear and walnut salad

It's only natural that as purveyors of fresh produce we enjoy dishes loaded with greens. This summer salad is so easy it will make you wonder how it can taste this good. The secret is the freshest of fresh greens and a tangy yet sweet delicious dressing. Fresh, ripe, thinly sliced pear only adds to the crispness of this salad. Paired with a BBQ feast or eaten on its own, it won’t disappoint.

Ingredients:

1 pear, finely sliced

1 bunch of rocket

1 bunch of baby spinach

1 handful of chopped walnuts

Parmesan cheese

Dressing:

1 tbs honey (or 1 tbs mango chutney)

2 cloves garlic, crushed

½ tbs wholegrain mustard

Splash of balsamic vinegar

2 tbs olive oil

Sea salt and freshly cracked pepper

Roast walnuts in hot pan for a few minutes until aromatic. Combine dressing ingredients together, mix well and set aside for 15 minutes; remove garlic. Toss roasted walnuts into a bowl with rocket and baby spinach. Add sliced pear, drizzle with dressing and top with freshly shaved parmesan.

Eat immediately!