Green veg & fennel salad

Summery, fresh and crisp. This light salad is a great accompaniment togrilledfish or meat.


Handful of green beans, sliced in half lengthways

Half a head of broccoli broken into bite sized pieces, trim the hardy parts off the stem and thinly slice the soft green parts too

Half a cucumber. Use a peeler to create thin strips down to the seeds then rotate the cucumber 90degrees and repeat until you’ve thinly sliced all four sides around then seeds.

Half a bulb of fennel, finely sliced. Squeeze a little lime juice over the slices to stop it going brown too quickly.

Two spring onions finely sliced

6 cherry tomatoes, finely sliced – you’ll need a really sharp knife (i use my Kai shun Santoku from Borough Kitchen)

Black roasted sesame seeds (I used Yutaka)

For the dressing

1 tablespoon of finely chopped onion (a shallot is ideal, but any will work)

1 lime, zested and juiced

Juice of a 1/4 of a grapefruit (0optional)

1 red chilli – finely chopped

1 tablespoon full of olive oil

2 teaspoons of soy sauce (I like Kikkomans)


Make the dressing by mixing all the dressing ingredients together and whisking well. Set aside.

Steam the broccoli and green beans in he microwave (or in a pan) until the veg is tender but retains some crunch. Refresh under cold water and place in a large bowl. Add the sliced tomatoes, cucumber and fennel and the dressing. Toss together.

Pile the salad high and sprinkle with the toasted black sesame seeds.


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