I absolutely love this salad, it’s one of my favourites. It’s packed with fresh flavours and loaded with antioxidants. It’s complemented perfectly by the Super Greens dressing which  adds fresh burst of flavour.


  • 2 fennel bulbs, trimmed and cut into wedges
  • Olive oil
  • Sea salt and pepper
  • ¼ of a cup of pumpkin seeds
  • ¼ of a cup of sunflower seeds
  • ¼ of a cup of pistachios
  • 200g green beans, ends trimmed
  • 150g of snow peas, ends trimmed
  • 150g peas (fresh or frozen)
  • 2 spring onions, finely sliced
  • 100 gm baby spinach leaves
  • 1 large avocado cut into cubes
  • ¼ of a bunch of flat leaf parsley, leaves picked and washed
  • ¼ of a bunch of basil, leaves picked and washed

For the Super Greens Dressing:

  • 1 cup of basil leaves
  • 1 cup of copped flat leaf parsley leaves and stalks
  • 1 cup of coriander leaves and stalks
  • ½ cup of chopped chives
  • 2 tablespoons of fresh turmeric, grated
  • 1 cup of olive oil
  • 2 generous tablespoons of wholegrain mustard
  • 2 tablespoons of white wine vinegar
  • Sea salt and freshly ground black pepper to season
  • Lemon wedges and sesame seeds to serve 


  1. Preheat oven to 180 degrees. Line a tray with baking paper, place fennel wedges on the tray, drizzle with olive oil and season with salt and pepper
  2. Roast for 15 minutes or until fennel is tender and outer leaves are golden
  3. Remove from the oven and allow to cool
  4. Blanch the green beans and snow peas by pouring boiling water over them and allowing them to stand for 3 minutes. Then drain and run under cold water to stop the cooking process. Drain well and set aside to cool 
  5. Cook peas until just tender, drain well and set aside to cool
  6. Assemble fennel, spinach, beans, snow peas, peas, pistachios, sunflower seeds, pumpkin seeds, avocado, spring onions, basil and parsley leaves into a large bowl and add the Super Greens dressing, toss gently until all ingredients are well mixed. 
  7. Serve on a platter, sprinkle with sesame seeds and add a wedge of lemon