Fennel, lemon & mint salad

Fennel, lemon & mint salad

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(2 ratings)

Prep: 15 mins No cook

Easy

Serves 10 - 12
A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving (10)

  • kcal59
  • fat5g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre2g
  • protein1g
  • salt0.4g
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Ingredients

  • 2 fennel bulbs
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 small red onion
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 preserved lemons
  • good handful mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.

  2. Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.

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Comments, questions and tips

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angelhair20
29th Jun, 2014
5.05
This was quite a surprise - a tasty simple salad that went well with barbecued pork ribs. Didn't have any preserved lemons, so used the juice and grated rind of a fresh one. Really zesty and full of flavour!
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