Cook like a Clerkenwell Chef: July-August
Bel Air has brought a shot of California sunshine to New Fetter Lane since it opened its second branch there in early 2017. Specialising in colourful, healthy fast food, it’s our go-to stop when we’ve been overdosing on burgers and bacon sarnies. Head chef Emilie Fuller’s recipe for Bel-Air’s bestselling salad, the ‘Green Ninja’, is a peanutty slaw that’s perfect for summer picnics and barbecues.
BEL AIR’S THE GREEN NINJA
Finely chop the white cabbage, spinach and the kale, making sure you remove the stalks. Halve the chilli and remove its seeds, then finely chop.
Shave the fennel and cucumber using a mandolin, if you have one. If not, slice as thinly as possible or use a y-shaped potato peeler.
Slice the sugar snaps into thin slices, lengthways. Finely chop the coriander and spring onion.
To make the dressing, combine all the dressing ingredients and whisk well to combine.
Toss the salad ingredients and dressing together until well combined.
Emilie says: “We put this raw, vegan salad on the menu earlier this year and it went straight to the top of the charts. For a larger main, serve with tofu to keep it vegan, or roasted salmon with a drizzle of Sriracha.”