I large fennel bulb, ends trimmed, a handful of tender inner leaves reserved and roughly chopped
juice of ½ lemon
½ cup whole green olives, pitted
⅓ cup lightly toasted almonds, roughly chopped
1 cup loosely packed mint leaves, roughly chopped
1 cup loosely packed flat-leafed parsley, roughly chopped
½ teaspoon cumin seeds, lightly toasted and finely ground
1 clove garlic, crushed
1 teaspoon finely grated lemon zest
½ long red chilli, finely chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil

This fresh herb-centric salad is perfect eaten as is or served alongside your favourite protein. Add a little crumbling of feta if you like a little extra salt and creaminess.


1.To make the cumin dressing, combine everything in a jar and shake well.
2.Finely shave the fennel into a bowl using a mandolin or a sharp knife, squeeze over the lemon juice and mix well to coat (this prevents the fennel from browning).
3.Add the olives, toasted almonds, mint, parsley and reserved tender fennel leaves.
4.Drizzle over enough dressing to coat, mix well and adjust seasoning if needed. Serve immediately.

Recipes, food styling & dish photography Emma Galloway

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