Ingredients

Method

• 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

Ingredients

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