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The weather might still be playing with us, but there is not denying that once Spring arrives, we are all in the mood for something fresh and green.
This delicious Spring salad by Chef Pieter de Jager is just what you need – seasonal and super-easy!
Marinated fennel, cucumber and feta salad with sesame and mint
Marinate 2 cups of sliced fennel bulbs in a cup of white wine vinegar and half a cup of olive oil.
Flavour with salt, pepper and 2 tablespoons of chopped mint.
Combine marinated fennel with thinly sliced cucumber and garnish with feta, roasted sesame seeds and pea sprouts.
Serve with a fresh white wine such as the 2015 Leopard’s Leap Sauvignon Blanc!
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