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
PREPARATIONS:
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To make salad, place fennel in a bowl. Season with salt and toss to combine. Set aside.
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Process oil, coriander, chilli, zest, juice and sugar to form a puree. Pass through a fine sieve into a bowl and discard solids.
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Drain and rinse fennel. Add to dressing in bowl with mint and radish. Toss to combine. Season.
