This fennel salad is bright with flavour (thanks to the delicious tahini dressing) and makes the perfect summer side. Using minimal ingredients, you can knock this salad up in as little as 10 minutes.
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Yields:
4
Total Time:
10 mins
Ingredients
2
fennel bulbs, thinly sliced
2
carrots, peeled and thinly sliced
1/4
white cabbage, finely shredded
For the dressing
4Tbsp.
tahini paste
4Tbsp.
olive oil
4Tbsp.
orange juice
2Tbsp.
honey
2Tbsp.
sherry vinegar
50g
chopped dill
Water (if needed)
1/2tsp.
salt
2Tbsp.
toasted sunflower seeds
2Tbsp.
toasted pumpkin seeds
2Tbsp.
toasted sesame seeds
Directions
Step 1 To make the dressing whisk together the tahini paste, olive oil, lime juice, honey and sherry vinegar. Add the dill. If the dressing seems a little thick add a little water to thin it down.
Step 2In a bowl toss together the fennel, carrots and cabbage and add half the dressing.
Step 3Distribute the salad between four bowls and top with the toasted seeds.
Step 4Serve with the rest of the dressing on the side.
Matthew Lockwood is a professional chef and recipe developer with over 20 years of experience working in the hospitality and catering industry, both in the kitchen and out.
When Matthew isn't developing recipes, he's out running with his spaniel Pickle, and training for Hyrox.