FENNEL & DRIED FIG SALAD
A vibrant salad with the crunch of aniseed from the fennel, fresh herbiness, chewy caramel dried figs and the zing of fresh lemon.
600g fennel, trimmed, quartered and core removed, thinly sliced
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (from 2 small lemons)
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