1 fennel bulb, fronds reserved for garnishing
juice of ½ lemon
4 baby cucumbers (or 1 telegraph cucumber), thinly sliced
1 bunch radishes, thinly sliced
pickle juice, dill & avocado dressing (see recipe)
1 small handful dill leaves, finely chopped (or use fennel fronds or chives if fresh dill is not available)
200g smoked salmon slices

Crunchy vegetables with a creamy dressing make this a perfect lunch dish especially with smoked salmon alongside. Great on grilled bread or served as it is.

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1.Thinly slice the fennel, put into a bowl with the lemon juice and toss well to stop it discolouring.
2.Add the cucumber and radishes to the bowl with the fennel.
3.Toss with some of the dressing and fresh dill leaves.
4.Ideally you are looking to just coat the veges with the dressing rather than disguise them.
5.Smear more dressing on the base of a serving plate, top with the salad and serve with smoked salmon slices and garnish with the fennel fronds.
6.Make this a more substantial salad by adding cooked quinoa to the vegetables.
9.Crumble some tofu, then mix it in a bowl with ground cumin, coriander, smoked paprika, chilli flakes and a dash of soy sauce.
10.Pan-fry in oil for a few minutes to colour and crisp up.
11.Add a can of drained white or black beans and keep frying to warm through.
12.Put into warmed corn or flour tortillas with a good dollop of the pickle juice, dill & avocado dressing, fresh coriander, shredded lettuce or cabbage and pickled jalapeños or fresh chilli.
14.Poach chicken and cool (or use a rotisserie chicken for a speedier option).
15.Shred and toss with thinly sliced green cabbage and radishes and slivers of pickles.
16.Add extra dill and enough pickle juice, dill & avocado dressing to coat.
17.Top with toasted pumpkin seeds.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles