Fennel and apple salad with pickled shallots

Such a great combination, delicious with the Italian meat loaf or just as a vegan supper with good bread

Serves 4

2/3 banana shallots, sliced


2 tablespoons red wine vinegar

2 teaspoons sugar

1 large fennel bulb, thinly sliced

2 red eating apples, thinly sliced

2 tablespoons olive oil

2 handfuls mixed salad leaves

50g roasted peanuts

Start with the shallots as they need a little time to pickle, place the sliced shallots in a bowl with about a tablespoon of salt, rub the shallots with your hands so it’s well mixed, set aside for about 20 minutes, then rinse the salt from the shallots in a sieve. Place the shallots back in the bowl, add the vinegar and sugar, mix well and set aside again for 20 minutes. In a large bowl mix the fennel, apple and olive oil together, then add the shallots and mix again, taste for seasoning, divide the salad leaves between the serving plates, pile the fennel, apple and shallot mixture on the leaves and finish with the peanuts.