This combination of flavours is delicious, refreshing and crunchy.
Makes a generous 2 servings
You will need:
4 handfuls baby spinach
1 handful fresh parsley, chopped
1 pear, cored and sliced
1/2 fennel bulb, sliced
100g feta, cubed
1 cup pecans, caramelised
1 tablespoons maple syrup
Juice of 1 lemon
2 tablespoons of apple cider vinegar
2 tablespoons olive oil
Himalayan rock salt & pepper
Combine the spinach, parsley, fennel, pear and feta. Drizzle the olive oil, vinegar and lemon juice over the leaves.
In a pan, heat the pecans, pour the maple syrup over the nuts and keep stirring until they have caramelised.
Once they have cooled slightly, add them to the salad, mix and serve.