Wombok and Braised Fennel Salad

Womboks contain significant quantities of calcium, iron, phosphorus, and vitamins A and C. Like other brassicas (cabbages) womboks also contain glucosinolates. This group of sulphur compounds are widely believed to reduce the risks for certain cancers. Fennel has a strong anti-oxidant activity and a great source of Vitamin C, fibre, folate and potassium. You can have this salad on its own or add some lean protein to bulk it up.

1 fennel bulb- thinly sliced
1/2 wombok cabbage- thinly sliced
1 golden shallot- finely diced
2 cloves garlic- crushed
1 handful mint leaves
Bunch coriander- stalks finely chopped, leave reserved
Juice 1 orange
4 radish- thinly sliced (optional)
1 tsp coconut oil (or oil of your choice)
1/2 cup Veggie Stock
1 cup dry roasted cashews (optional) to serve
Lime wedges to serve

In a pan, heat oil. Add garlic and shallot and fry until fragrant. Add stock and bring to simmer, add juice of orange and return to simmer. Add fennel and simmer for about 5 minutes. When fennel is cooked but still firm, remove with tongs leaving liquid in pan. Increase heat, add coriander stalks and reduce liquid by half. Once reduced, pour back over fennel and set aside to cool. In a big bowl combine radish, wombok, mint, coriander leaves, and fennel and toss well to combine. Sprinkle with cashews and serve with lime wedges. We had ours with some grilled scallops… DELICIOUS!!




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