Share the recipe

Shaved Fennel & Asparagus Salad w/ Maple Macadamias, Za'atar & Lemon Mayo

Salads can be anything you want them to be; a simple side dish, a healthy lunch to take to work or a completely overloaded-with-flavour-sensation-for-the-senses like this one! 

I love the sweet and crunchy macadamia nuts in there - they feel like a real treat and after I’ve eaten this meal there is no desire to follow on with something sweet, my bases are all covered and I just feel wonderfully sated.


Recipe information

Paleo, Veg
Serves 2
15 minutes


3 baby fennel bulbs

3 large handfuls baby rocket leaves

1 small bunch asparagus

1 handful mint leaves

2 handfuls raw macadamia nuts

2 1/2 tbs maple syrup

1 handful currants

1/2 pomegranate

1 tbs za’atar spice mix, see condiments

1 tbs mayonnaise 

1 tbs chopped preserved lemon

1 1/2 tbs olive oil

sea salt


Pre-heat the oven to 180C.

Place the macadamias on a tray lined with baking paper, drizzle over 2 tablespoons of the maple syrup and sprinkle over a good pinch of salt. Toss, then transfer the tray to the oven and cook for 10 minutes. Check halfway through - they can burn quickly, take them out once they're golden and let them cool a little..

Meanwhile, hit the skin side of the pomegranate with the back of a spoon into a salad bowl until the seeds fall, remove any white membranes that drop in.

Trim the ends from the fennel and discard. Shave the bulbs with a mandolin or slice finely, then place them into the bowl.

Slice the asparagus on an angle into the bowl and add the rocket leaves, currants, mint and macadamias.

Drizzle the olive oil over the salad and sprinkle with the za’atar. 

In a small bowl mix the mayonnaise, preserved lemon and the last of the maple syrup. Spoon it over the salad, toss and serve.