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Fennel, mint & clementine salad

A large plate with fennel, mint & clementine salad

Fennel, mint & clementine salad

Name: Fennel, mint & clementine salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 75g flat rice noodles; ½ tsp caster sugar; 1 garlic clove finely chopped; 1 tbsp lime juice; 2 tsp fish sauce; 1½ tbsp rapeseed oil; 1 red chilli finely sliced; 1 small fennel bulb finely sliced; small handful of mint leaves roughly chopped; 2 clementines segmented; 2 cooked chicken breasts shredded

Ailsa Burt

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Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

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Enjoy a fresh winter salad with fennel, mint and clementine. With added noodles, it's filling and it keeps well for packing into a lunchbox the next day

Gluten-free

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

75g flat rice noodles
½ tsp caster sugar
1 garlic clove

finely chopped
1 tbsp lime juice
2 tsp fish sauce
1½ tbsp rapeseed oil
1 red chilli

finely sliced
1 small fennel bulb

finely sliced
small handful of mint leaves

roughly chopped
2 clementines

segmented
2 cooked chicken breasts

shredded

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Nutrition: Per serving

kcal493

low
fat14g
saturates2g
carbs40g
sugars9g
fibre4g
protein49g
salt1.8g

Method

step 1

Cook the noodles following pack instructions, then drain, rinse under cold water and leave to drain again. Combine the sugar, garlic, lime juice, fish sauce, oil, and chilli in a large bowl. Season to taste and add a little more of whatever you think is needed – it should be salty, sweet, spicy and sour. Add the fennel, mint, clementines and noodles, then toss to combine. Stir through the shredded chicken. Will keep chilled for up to a day.

Recipe tip

This recipe works well with any kind of leftover poultry or even roast beef.

Recipe from Good Food magazine, February 2023

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