FENNEL, RADISH AND CUCUMBER SALAD

A simple, refreshing combination that takes little time to prepare.

SERVES 4 PREPARATION TIME

15 minutes, plus marinating

2 bulbs fennel, fronds reserved 1 cucumber Juice 2 lemons 100ml extra virgin olive oil

6 radishes

1 Remove the root and cut the fennel in half. Using a mandolin, slice the fennel as thinly as possible.

2 Using a vegetable peeler or the mandolin, cut the cucumber into thin slices and put in a bowl with the sliced fennel. Season with salt and freshly ground black pepper. Add the lemon juice and olive oil. Marinate for 10min.

3 Slice the radishes widthways. Finely chop 2tbsp fennel fronds. Add the radishes to the cucumber and fennel. Mix well, then scatter over the chopped fennel fronds and serve.