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Fennel, lemon & mint salad

Fennel, lemon & mint salad

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A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving (10)
HighlightNutrientUnit
kcal59
low infat5g
saturates1g
carbs3g
sugars1g
fibre2g
protein1g
salt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, July 2013

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A star rating of 5 out of 5.2 ratings
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