Blackberry, Raspberry and Fennel Salad
Preparation 10 mins, Cooking 5 mins
Serves 4
Egg-Free, Dairy-Free, Gluten-Free, Low Fat, Vegan, Wheat-Free

A vibrant celebration of summer flavours, this Blackberry, Raspberry and Fennel Salad is as refreshing as it is nourishing. Juicy berries, crisp fennel, and peppery watercress come together in a colourful medley, topped with toasted walnuts for crunch and a creamy silken tofu dressing. It’s bursting with goodness; the perfect light dish for warmer days or elegant starters.
Ingredients
For the salad:
- 50g walnuts
- ¼ cucumber
- ½ fennel, very thinly sliced
- 85g watercress, thick stalks removed
- 1 soft butterhead lettuce, washed and dried
- 150g blackberries, washed and dried
- 150g raspberries, washed and dried
For the dressing:
- 150g soft silken tofu
- 4 tbsp vinaigrette
- 1 tbsp caster sugar
Method
- Preheat oven to 200°C / fan 180°C / gas 6.
- Spread the walnuts out on a baking tray and roast in the hot oven for about 4 minutes until lightly roasted. Remove from oven and leave to cool. Alternatively, the walnuts can be toasted in a dry frying pan for 4-5 minutes.
- To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. In a small blender, add the vinaigrette, silken tofu and caster sugar. Blend for about 30 seconds until creamy. Set aside.
- To make the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. In a bowl, mix the cucumber, fennel and watercress.
- Arrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts. Drizzle with dressing when ready to serve.
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