RecipesI:M

Recipe: Fennel, radish and mange tout salad

RecipesI:M
Recipe: Fennel, radish and mange tout salad

This speedy, fresh summer salad can be whipped up in seconds as a perfect light lunch or side salad. For those looking wanting to add some extra punch and crunch, sprinkle over some chilli flakes and scattering of chicory leaves before serving. 

Ingredients:

For the salad

2 fennel bulbs, trimmed and very finely sliced 

100g radishes, finely sliced

70g hazelnuts

For the dressing

4 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp wholegrain mustard

Pinch of caster sugar

Method:

Firstly toast the hazel nuts in a frying pan with a little olive oil until lightly browned.

Then trim and finely slice the fennel and radishes.

To make the dressing combine all of the ingredients in a bowl and whisk until combined.

Scatter the mange tout over a serving plate and top with the sliced fennel, radish slices and toasted hazelnuts. Drizzle the dressing over the salad to serve.

 

IMG_5972.JPG