Name: Shaved fennel, grapefruit and radish salad
Cook time: 20 min
Total time: 20 min
Ingredients: 1/2 lemon juiced; 4 tbsp olive oil; Salt to taste; 1tsp of honey

Ingredients

2 heads of fennel washed thoroughly, including fennel tips
1/2 grapefruit
4 radishes
2 red beet (cooked)
100 g of rocket

Dressing ingredients

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

Author of this recipe

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.

Rating

Preparation

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.