Fennel, lemon & mint salad
- Mary Cadogan
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Serves 10 - 12
Easy
Prep: 15 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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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
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Roast beef platter with chilli, pine nut & parsley dressing
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Red pepper & tomato relish
A star rating of 4.5 out of 5.2 ratings
Preserved lemons
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
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2 fennel bulbs
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1 small red onion
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juice 1 lemon
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good handful mint
leaves
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4 tbsp olive oil
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Nutrition: per serving (10)
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kcal59
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fat5g
low
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saturates1g
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carbs3g
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sugars1g
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fibre2g
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protein1g
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salt0.4g
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Method
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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.
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step 2
Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
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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