So I am still in the midst of my 4 weeks of healthy living. Actually bang smack in the middle as just now heading in to week 3, so just over the half way mark. It has actually flown by & feeling great! It is just good to get back in to some of the good habits. The good news is I’ve still been able to have treats! That is thanks to Snack Packs. 5 tasty little snacks delivered to work each Monday morning, different each week so we have variety, good for you & very treat like. It is now quite the treat to receive that little parcel each Monday morning not knowing what delights it is going to contain! It also means I’m not buying up crackers & hummus & nuts in the weekly shop & usually buying too many that all get scoffed.
This week we’ve got mint condition & apricot coconut Amazeballs…they are really quite amazing. Plus grain crackers with almond butter, a cashew & apricot energy bar & the crusher; a mix of dried apricots, dark chocolate & walnuts. Snacks & treats well & truly sorted for the week.
Much as we’re on a somewhat healthier kick I still need variety & need to veer off the regime now & then with a few experiments & this salad was just the ticket for something a little different. A little sweet & a little crunchy & refreshing on one of the first sunny days of the almost summer season.
Shaved Melon, Fennel & Olive Salad, from Bon Appettite
1 tbsp fresh orange juice
2 tsp fresh lemon juice
2 tbsp olive oil, plus more for drizzling
Salt & freshly ground pepper
1 gala or honeydew melon, rind & seeds removed, shaved on a mandoline
1 fennel bulb, shaved on a mandolin
1 tsp finely grated orange zest
2 tbsp roughly chopped fennel fronds
Whisk together the orange & lemon juice along with the olive oil in a large bowl. Season with salt & pepper & add the melon, fennel & olives. Toss to combine & coat in the dressing. Scatter over the orange zest & fennel fronds , drizzle with a little olive oil & serve immediately.
Bright, fresh, a little salty from the olives & a little sweet from the melon...a quite delightful addition to the salad repertoire.