Blackberry, raspberry & fennel salad

This recipe is one of 12 mouth-watering, monthly recipes (this one's August), using seasonal and locally sourced produce

Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes

What you need:

Salad

• 50g walnuts
• ¼ cucumber
• ½ fennel, very thinly sliced / shredded
• 85g watercress, thick stalks removed
• 1 round green lettuce, washed and dried
• 150g blackberries, washed and dried
• 150g raspberries, washed and dried

Dressing

• 150g silken tofu
• 5½ tbs good quality French dressing
• 1 slightly rounded tbls caster sugar

What you do:

1. Preheat oven to 200C / 400F / Gas mark 6. Spread walnuts out on a baking tray and put in hot oven for about 4 minutes until lightly roasted. Remove from oven and cool.
2. To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. Transfer French dressing to a small liquidizer together with the silken tofu and the caster sugar. Blend for about 30 seconds until creamy. Put into a bowl ready to serve.
3. Continue with the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. Mix these with the fennel and watercress
4. Arrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts and serve, passing the dressing round separately.

Recipe created by the Cordon Vert cookery school

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