Ingredients
| 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 | |
| FOR THE CUMIN DRESSING | |
| 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.
Instructions
| 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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