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MINTED FENNEL SALAD

INGREDIENTS

METHOD

NUTRITIONAL INFORMATION

 Calories                    90                      Sugars          7 g

Protein                       4 g                 Fat                 5 g

Carbohydrate           7 g                 Saturates     1 g

This is a very refreshing salad. The subtle liquorice flavour of fennel combines well with the cucumber and mint.

  1. Using a sharp knife, trim the outer leaves from the fennel.
  2. Slice the fennel bulb thinly into a bowl of water and sprinkle with lemon juice (see Cook's Tip).
  3. Grate the rind of the oranges over a bowl.
  4. Using a sharp knife, pare away the orange peel, then segment the orange by carefully slicing between each line of pith.
  5. Do this over the bowl in order to retain the juice.
  6. Using a sharp knife, cut the cucumber into 12 mm / 1/2 inch rounds and then cut each round into quarters.
  7. Add the cucumber to the fennel  and orange mixture together with the mint.
  8. Pour the olive oil over the fennel and cucumber salad and toss well.
  9. Peel and quarter the eggs and use  these to decorate the top of the salad.
  10. Serve at once.

COOK'S TIP

Fennel will discolour if it is left for any length of time without a dressing. To prevent any discolouration, place it in a bowl of water and sprinkle with lemon juice.