The Kensington Salad


Kensington Market is one of my favourite places in the city to go to for inspiration and incredible food. It is a mix of bohemian style with vintage shops, food stands, cafes, and art galleries.

I go every Friday to pick up my groceries for the week and love talking to Joe, the owner of one of the vegetable shops. I never visit Joe with a list of things to pick up, instead I ask him what his favourites are of the week.

This recipe is my ode to a place that I love so much and gain so much inspiration from. The salad changes week to week - But this one was a little extra special.


  • Fennel, 1/2 bulb
  • Castelfranco Radicchio, 1 full
  • Sweet Pepper, 1 full 
  • Endive, 1 full 
  • Avocado, 1/2 
  • Shallot, 1/2 
  • Pumpkin Seed, 3 tbsp
  • Lemon Zest, 1 tbsp 
  • + Dressing Ingredients 


  • 1/4 c olive oil
  • 1/4 c tahini 
  • 3 tbsp apple cider vinegar
  • 2 tbsp grainy dijon mustard
  • 1 tbsp honey
  • 1 tsp sea salt
  • 2 tbsp water
  • 1/2 tsp black pepper 


  1. Whisk the dressing into a large bowl.
  2. Slice the fennel, red pepper, and shallot finely. Add to dressing to soak while making the rest of the salad.
  3. Add pumpkin seeds to a pan on medium-low, toast for 5-8 minutes until toasted.
  4. Slice endive into 1 inch pieces, add to fennel + pepper mix. 
  5. Gently separate the radicchio leaves. Arrange them in serving bowl facing upwards.
  6. Spoon the fennel/pepper/endive mixture into the radicchio leaves.
  7. Top with sliced avocado, fennel fronds (the green tops from the fennel bulb), toasted pumpkin seeds, and lemon zest. 


Before eating, take a moment to savour the beauty of these vegetables and have a moment of gratitude that we get to enjoy such beautiful produce thanks to our local farmers. 

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