Fennel, herb and chilli salad

By: Mitch Tonks From: Market Kitchen

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This recipe is classed as easy

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Prep time:
10 mins
Cook time:
Serves:
4

The aniseedy twang of Mitch Tonks' salad has a natural affinity with fish

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Ingredients

  • 1 bulb Fennel, fronds intact
  • 1/2 handful fresh Mint, chopped
  • 1/2 handful fresh Coriander, chopped
  • 1 mild chilli, deseeded and finely chopped
  • 1 Lemon, juice only
  • extra virgin Olive oil
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Method

1. Pick the fronds off the fennel and put into a bowl with the mint, coriander and chilli.

2. Slice the fennel very finely - this is best done on a mandolin - and add to the bowl with the other ingredients.

3. Toss together with the lemon juice and olive oil. Season with a pinch of salt. Leave to macerate for 10 minutes before serving.

Try this salad with Mitch Tonks' soused mackerel

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