A healthy, versatile side dish, fit for any dinner table – these fresh, crisp flavours will go with roast meat or fish
Ingredients
- 2 tbsp olive oil
- 1 large head spring greens, finely shredded
- 1 fennel bulb, finely sliced (reserve the fronds)
- 2 green apples, finely sliced or cut into matchsticks
- juice ½ lemon
Method
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Heat the oil in a wok or a large pan. Add the spring greens, fennel and apples, season and stir-fry for 2-3 mins to wilt the veg. Add the lemon juice and cook for 1 min more until everything is cooked but still has a nice bite. Sprinkle with the reserved fronds and serve straight away.