August 02, 2011

Sunshine, Crafts and Fennelslaw with Lemon Myrtle

What is inspiring you this week? There is no doubt the sun and bright colours are on top of my list, as it is supposed to be a warm week here in Sydney! I spent most of my day cleaning, re-organising and de-cluttering our home and set up this little craft station for all the bits and pieces. I have always enjoyed doing all sorts of crafts and I am constantly painting, building, sewing, or doing something either for work or for home.

I was so entwined in all these homely things that by the time it had reached lunch time I was really hungry and craving for something quick, but light. A quick glance at my fridge contents got me thinking of a salad and a tub of my favourite organic yoghurt was an obvious choice for a dressing. This fennelslaw ended up being so tasty I almost forgot to take a photo of it, so a couple of happy snaps is all I can share with you today.

I hope you are feeling inspired too, have a great week! 

My new craft station made out of an old crate
Japanese fabrics and other crafty things

Fennelslaw with lemon myrtle
(serves 2-4)

1 fennel bulb, finely sliced
2 small zucchinis, finely sliced
1 apple, finely sliced
1 lemon, juiced
200ml organic yoghurt 
tiny pinch of sea salt
1 teaspoon ground lemon myrtle*

* if you can't find lemon myrtle, try ground sumac for a totally different taste or use lemon zest instead.

1. Put the fennel, zucchini and apple slices into a large bowl. Add half the lemon juice and toss to coat. 

2. Mix the yoghurt, rest of the lemon juice, salt and lemon myrtle in a separate bowl. Pour the dressing over the sliced vegetables and mix everything together. Leave to rest for half an hour in the fridge for the flavours to develop, if you have the patience and the time.