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Fennel-and-radish salad

Fennel-and-radish salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

4 baby fennel bulbs, shaved
1 baby red onion, thinly sliced
3-4 baby marrows, thinly sliced
1 white onion, thinly sliced
1 x 150 g radishes bag, thinly sliced

For the dressing, mix:

2 t wholegrain mustard
3 T double-cream plain yoghurt
1 lemon, zested and juiced
1 T olive oil
sea salt and freshly ground black pepper, to taste

Method

Combine the salad ingredients just before serving, toss in the dressing and season to taste.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Ratatouille

Tuna summer rolls

Spanakorizo

Bashed potato salad

Chakalaka

Stewed baby marrow

Caesar salad

Crunchy no-raisin coleslaw

Hasselback beetroot

Grilled broccoli salad

Sweet potato mash

Fennel-and-radish salad

Fennel-and-radish salad

Ingredients

Method