Because of Covid, I hadn’t been to see my family back in South Africa for a few years, so when I recently got the chance to go, I tried this salad on them, wanting to introduce them to one of my favourite vegetables. I must say, it went down very well. Fennel is such a versatile veg. You can eat it raw, pickled, roasted and many more other ways. Get yourself a fennel when in season and play with it in different dishes. Enjoy!
Serves 2 – 4 | Prep Time 20 min | Total Time 25 min
Ingredients
- 2 Fennel bulb, heart removed and thinly sliced
- 3 Radishes, thinly sliced
- 1 Cucumber, thinly sliced
- 10 Green Olives, sliced (optional)
- 1 lemon, zested and juiced
- 2 tbs/15 ml Olive Oil
- Salt and Pepper to taste
Method
- Take a bowl with ice water and place the fennel and radishes in and leave for 15 minutes. The vegetable will be nice and crispy.
- Take out and dry thoroughly. Place in salad bowl.
- Arrange the cucumber and olives on top. Then add the lemon zest.
- Mix the lemon juice, olive oil and salt and pepper. Drizzle over salad.
- Enjoy as a side with your BBQ
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