Recipe by Natasha MacAller
Photography by Manja Wachsmuth

Raw Beet, Fennel & Apple Crunch Salad

Serves 4 as side

115g fennel, thinly sliced
½ -1 small garlic clove, chopped
1 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
¼ tsp salt
115g red beetroot (beet), finely grated
70g granny smith apple, cored and diced
20g walnut pieces , toasted, reserve a spoonful for garnish
10g finely sliced spring onion (white part only)
15g mint leaves, shredded thickly, reserve a few leaves for garnish
1 tbsp chopped parsley
zest and juice of ½ lime
zest of ½ orange, juice of 1 small orange
1 tsp cumin seeds, toasted and ground
½ tsp fennel seeds, toasted and ground
½ tsp cardamom seeds, toasted and ground
½ tsp La Chinata sweet smoked paprika      
½ tsp pomegranate molasses    
¼ tsp sea salt
10 grinds black pepper
1 tbsp toasted Kiwi quinoa

Marinate the fennel and garlic in the vinegar, 1 tablespoon of the oil and salt and chill until softened, at least 30 minutes or overnight.

Mix together with all the remaining ingredients except the quinoa. Garnish with the toasted quinoa and the reserved walnuts and mint leaves.

Try serving with Sabato duck confit