Dressing ingredients

  • 1/2 lemon juiced
  • 4 tbsp olive oil
  • Salt to taste
  • 1tsp of honey

Author of this recipe

Stephen Seckold

Stephen Seckold

Chef / restaurant

“By changing our salads with the seasons, we have a new set of tastes, colours and textures to work with every three months. This makes it interesting for our customers and the Flying Fish team.... Read more

This attractive eye-catching salad combines the peppery crunch of radish with the sweetness of the lightly licorice-flavoured fennel to a create a visually attractive and interesting salad.

Total votes: 527


  • Shave the fennel (keep the fronds aside), radishes and beets thinly on a mandolin and place in bowl.
  • Peel and segment the grapefruit leaving no white pith and add to bowl.
  • Add the juice of the lemon with the olive oil and honey.
  • Toss dressing with the fennel & grapefruit and season with salt.
  • Arrange on plate with rocket leaves and chopped fennel fronds.

Tips from the author

Add 2 tablespoons of pecan nuts on top for an extra crunch. If you are not a fan of grapefruit, use an orange instead.

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