This is a wonderfully light salad which makes a perfect side dish for your summer dining table. It’s very versatile and will go well with pretty much anything. I served it alongside grilled fish – Herb-Marinated Grilled Sea Bass, and the fresh flavours made for a lovely accompaniment.
Apple, fennel and radish salad
Serves 6 | Prepare 15 mins | Cook 5 mins
Easy | Vegan | Gluten and Dairy Free
- 50g blanched hazelnuts;
- 1 granny smith apple, cored;
- 1 fennel bulb, trimmed;
- 100g radishes, trimmed;
- 2 tbsp olive oil;
- 1.5 tbsp lemon juice;
- 1 tbsp roughly chopped dill.
Preheat the oven to 200C/180C fan/gas mark 6. Roast the hazelnuts on a baking tray for 5 minutes or until golden and smelling nutty, leave to cool while you are preparing the rest of the ingredients, then roughly chop.
Finely slice the apple, fennel and radishes, the mix together in a bowl. Mix the oil and lemon juice, season and toss through the salad. Scatter with the dill and roasted nuts, and serve.
Nutritional information: 113kcals/1.6g protein/3.3g carbs/3.1g sugars/10.4g fat/1.2g saturated fat/1.6g fibre/trace salt.
Original recipe from Waitrose and Partners Magazine, issue August 2013, not available online.