fennel and cucumber salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 medium bulbs fennel
- 1 cucumberpeeled
- 1 lemonsegments sliced and any juices collected
- 1 red chillifinely chopped
- olive oil
Nutrition: per serving
- kcal54
- fat4g
- carbs3.2g
- fibre2g
- protein1.4g
- salt0.3g
Method
step 1
Trim the fronds off the fennel and set aside, discard the outer leaves and trim the root. Set the mandolin blade to its finest, slice the fennel across the base and the cucumber across the blade. Toss the slices in the lemon juice. Add the chilli, lemon slices, fronds, a slug of olive oil and season.
