Radish, fennel and mint salad
Prep time:Plus marinating
Radish, fennel and mint salad is great as a light starter served with prawns or smoked salmon, or it can be served as a side salad. This salad goes particularly well with grilled fish, or you can have it with chicken - it's just as nice! It looks really lovely and fancy dished up so it's great for when you're having friends round and you want to impress!
- 100ml(3½fl oz) white wine vinegar
- 4tbsp caster
- Pinch of salt
- 1 bulb fennel, trimmed and finely shredded
- 1 bunch radishes, trimmed and finely sliced
- 1-2tbsp chopped fresh mint
Woman's Weekly cookery editor Sue McMahon says: When buying radishes, choose ones that feel firm, and avoid any that are starting to go wrinkly.
- Pour the vinegar into a small saucepan and add the sugar and salt. Place the pan over a medium heat and stir until the sugar dissolves. Increase the heat and then boil the vinegar for 2-3 mins until it thickens a little and is slightly syrupy. Pour the syrup into a bowl and leave it to cool.
- Stir the fennel, radish and mint into the syrup, and leave it to marinate for at least 30 mins before serving, so the vegetables will absorb the flavours.
- Serve with prawns or smoked salmon, if liked (not suitable for freezing).
Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 44(kcal)
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.