Fennel, Pea and Radish Salad
So light and refreshing that there will always be room for more of this crisp, summery salad.
Instructions
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1
Cut the fennel in half and thinly slice as you would an onion. Toss the fennel, peas and radishes with the olive oil and lemon juice and season with salt and pepper. Delicious chilled.
Ingredients
- 2 large fennel bulbs, trimmed
- 100g green peas, cooked
- 250g radishes, thinly sliced
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
Serves 4
Total time required 15 mins
- Preparation time: 15 mins
Recipe published with permission from OcadoLife magazine