Lemony radish & fennel salad

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Barney Desmazery

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Recipe by Barney Desmazery

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1. Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
2. Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

Watercress

Using a large handful of watercress or rocket works just as well if the leaves of the radishes have been removed.

Per serving

140 kcalories, protein 1g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 2g, salt 0.06 g

http://www.bbcgoodfood.com/recipes/1739/

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Ingredients

• 2 bunches leafy breakfast radishes
• 1 unwaxed lemon
• 2 shallots , finely sliced into rings
• 2 fennel bulbs
• 5 tbsp olive oil

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Vegetarian, Super healthy

Ingredients

• 2 bunches leafy breakfast radishes
• 1 unwaxed lemon
• 2 shallots , finely sliced into rings
• 2 fennel bulbs
• 5 tbsp olive oil

Per serving

140 kcalories, protein 1g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 2g, salt 0.06 g

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