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BBQ Thai with Kittikania – FENNEL SALAD

serves 4  

INGREDIENTS: Tbsp : Tablespoon  Ts : Teaspoon

1 baby fennel, thinly sliced

80ml olive oil

½ bunch coriander (leaves, stems, roots)

1 long red chilli, chopped

Finely grated zest and juice of 1 lime

Pinch caster sugar

1 cup mint leaf, torn

2 red radish, thinly sliced



  • To make salad, place fennel in a bowl. Season with salt and toss to combine. Set aside.

  • Process oil, coriander, chilli, zest, juice and sugar to form a puree. Pass through a fine sieve into a bowl and discard solids.

  • Drain and rinse fennel. Add to dressing in bowl with mint and radish. Toss to combine. Season.



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