A vibrant salad with the crunch of aniseed from the fennel, fresh herbiness, chewy caramel dried figs and the zing of fresh lemon.

serves 4-6

600g fennel, trimmed, quartered and core removed, thinly sliced 

2 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice (from 2 small lemons) 

sea salt 

freshly ground black pepper 

90g (about 5) dried figs, thinly sliced 

½ bunch flat-leaf parsley, leaves finely chopped

½ bunch mint, leaves finely chopped

Place fennel, lemon juice and oil in a large bowl and toss to coat fennel. Add the herbs and fig and gently toss to combine. Season to taste with salt and pepper.  Transfer to a serving dish.  

Serve at room temperature. 

Hint: For a salty kick, add a scattering of olives, crumbled ricotta salata or feta.

Recipe and styling by Fiona Hammond © September 2018

Mark Brancatisano