cookbooks, falafel for breakfast, Tom's Fennel Salad
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5 from 1 vote

Tom's Fennel Salad

If serving with fish, use the lemon juice in the dressing, but if serving with meat you can use 1 1/2 Tbsp of white balsamic vinegar instead.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Salad
Servings: 4 -6 serves
Author: "Falafel for Breakfast" by Michael Rantissi & Kristy Krawley

Ingredients

  • 2 fennel bulbs thinly shaved using a mandolin
  • 2 Lebanese short cumbers, thinly shaved, lengthways, with a mandolin
  • 1 handfull fresh dill roughly chopped
  • 2 large handfulls flat-leaf parsley leaves coarsely chopped
  • 1 handfull fresh mint leaves
  • 100 gms 3 1/2 oz feta cheese, crumbled
  • juice of 2 lemons
  • 3 Tbsp extra virgin olive oil
  • 50 gms 1 3/4 oz, 1/3 cup pine nuts toasted

Instructions

  • Put the fennel, cucumber, dill, parsley and mint into a large bowl and toss gently to combine.
  • Add the feta and toss gently using your hands.
  • Put the lemon juice and olive oil in a small bowl and whisk to combine.
  • Pour the dressing over the salad, season with salt and gently mix through using your hands.
  • Scatter the pine nuts over the top.