A light Summery salad packed with fresh flavours. The peppery rocket leaves and radish are a perfect match with the creamy tahini dressing and the anise flavour of fennel. You can assemble this salad ahead of time then drizzle over the dressing when ready to serve. This is a delicious vegan salad but you could add a little feta cheese if wished or cubes of tofu for a vegan protein option.
Difficulty – Easy
Time – 15 minutes preparation
Serves – 4
What’s good about it?
Fennel is rich in vitamins and mineral including phosphorous, zinc, copper, manganese, selenium, niacin, pantothenic acid,, folate, choline, beta-carotene, lutein, and zeaxanthin, vitamin E, and vitamin K. It is also rich in fibre making it ideal for supporting digestive health.
- To make the dressing place the tahini in a small bowl. Stir in the lemon juice and season with salt and mix well. Add 2-3 tbsp hot water to make a thick dressing.
- Core and finely slice the fennel bulb – if you have a mandoline use this otherwise use a knife.
- Place the lettuce leaves in a large bowl or plate. Scatter over the remaining salad ingredients
- Drizzle over the dressing to serve.
Did You Know?
The tahini dressing is perfect for a wide range of salads providing plenty of calcium and healthy fats. Try it over potato salad or use it instead of mayo for a coleslaw style salad.
1 fennel bulb
8 radishes, thinly sliced
1 orange, peeled and segmented
1 beetroot cooked or raw, cut into slices
Bag of mixed lettuce leaves
For the Tahini Dressing
Juice of 1 lemon
Hot water to mix