Roast beef platter with chilli, pine nut & parsley dressing
Roast a joint of sirloin until rare, serve sliced with a light vinaigrette and tell everyone to get stuck in
Fennel, lemon & mint salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 10 - 12
Skip to ingredients
Nutrition: per serving (10)
- kcal59
- fat5glow
- saturates1g
- carbs3g
- sugars1g
- fibre2g
- protein1g
- salt0.4g
Method
step 1
Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
step 2
Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
