Fennel Lemon Mint Salad Recipes

FENNEL, LEMON & MINT SALAD

Fennel, lemon & mint salad image

A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil

Provided by Mary Cadogan

Time 15m

Number Of Ingredients 6

Ingredients

2 fennel bulbs
1 small red onion
juice 1 lemon
2 preserved lemons
good handful mint leaves
4 tbsp olive oil

Steps:

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.

Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

FENNEL, ROAST LEMON & TOMATO SALAD

Fennel, roast lemon & tomato salad image

Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish

Provided by Rosie Birkett

Categories Lunch, Side dish

Time 40m

Number Of Ingredients 9

Ingredients

2 lemons
2 tbsp extra virgin olive oil
pinch of sugar
500g mixed tomatoes (I used cherry tomatoes and some larger ones)
3 fennel bulbs
100g pomegranate seeds
1⁄2 small pack tarragon leaves
1⁄2 small pack parsley leaves
1⁄2 small pack mint leaves

Steps:

Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them - you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.
While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
When you're ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.

Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein

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