springy fennel & apple salad

for 2-4 servings:

100g barley/quinoa/pearl couscous

1 head fennel

1 large apple

1 cucumber

1 large red onion

small handful dill

small handful mint

small handful parsley

400g chickpeas

dressing:

4 heaping tbsp tahini (1/4 cup)

1 heaping tsp dijon

zest from 1 lemon

juice from 1 lemon

2 tbsp apple cider vinegar

1 large clove of garlic, minced

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp smoked paprika

1/8 tsp chili, if you want

1 flat tsp salt

pepper to taste

method:

cook the grain in salted water according to the package instructions.

slice or mandolin the red onion as thinly as possible. place in a bowl of ice water.

slice or mandolin the fennel and cucumber as thinly as possible.

slice the apple as thinly as possible.

mix the salad ingredients in a large bowl.

mix the dressing in a small bowl, diluting with water as needed.

mix until combined, season to taste with salt and vinegar.

store in the fridge for up to 3 days.