Side Servings

Cucumber-and-fennel dressing

By Hannah Lewry
6
Easy
15 minutes
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Ingredients

Method
  • 6 mini cucumbers, chopped
  • 1 fennel bulb, chopped
  • 3 cloves garlic, chopped
  • 1 lemon, juiced
  • 1⁄2 cup olive oil
  • 1⁄4 cup sherry vinegar
  • 20 g fresh coriander, chopped

Method

Ingredients

Blend all the ingredients together.

Serve with fish and chips or over salads and steamed vegetables.

Cook's note: Make plenty of this versatile dressing to use all week long on salads and veggies. It will also work wonders drizzled over leftover grilled fish. You’re welcome.
Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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