Fennel, lemon & mint salad

10-30 minutes 200 kcal or less accompaniment al fresco barbecue for a crowd good for you picnic quick side salad summer vegan recipes

N/A

Source

Ingredients

2 fennel bulbs

1 small red onion

juice 1 lemon

2 preserved lemons

good handful mint leaves

4 tbsp olive oil

Method

Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.

Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.