As it is Sunday and grey we decided to have a nice big roast tonight, so for lunch we wanted something light. We are lucky to live near the weald smokery which sell lot’s of yummy smoked meat and fish. Today we had the salt beef with our homepickled fennel (recipe) it was delicious, for the dressing we used our thyme infused olive oil (recipe). Sometime’s simple is best.
Ingredients (serves 2)
- small bag of baby salad leaves
- 1/2 pack of salt beef
- forkful of pickled fennel
- 6 tomatoes quartered
- drizzle of flavoured oil (we used thyme)
I’m not going to add a method as you literally share between 2 bowls and eat!
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