The primroses are out in profusion now. They are colonising the rhubarb patch and making elegant garlands around the paving stones on the patio.
This is a pretty spring salad with its fresh colours matching the plants appearing in the garden. It’s great with cold ham, chicken or turkey and also make a good vegetarian lunch with perhaps a little more cheese added.
Bulb fennel, trimmed and thinly sliced
A pear, cored and sliced
Tbsp lemon juice and zest of half of lemon
4 tbsp light olive oil
Seeds from half a pomegranate
Feta cheese, crumbled (quantity depending on whether a vegetarian meal or not)
1. Make a dressing from the olive oil and lemon juice and season to taste.
2 Arrange the pear and fennel on a serving dish, drizzle over the dressing and garnish with the lemon rind, pomegranate and crumbled feta.