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Pickled Fennel, Caper and Mint Salad

Pickled Fennel, Caper and Mint Salad

A perfectly light, crisp and fresh salad to cut the richness of Christmas Day mains.

Prep: 90
Serves: 6-8

Method

Place the cut fennel into a large bowl.

Heat the vinegar with the sugar and water until sugar has dissolved. Remove from heat and tip over the fennel while still hot.

Submerge all the fennel by covering with a small plate to weigh it down. Set aside until it has reached room temperature then drain well.

Shave the cucumbers on a mandolin lengthwise to get nice long strips and add to the fennel with the spring onion, mint, dill tips and baby spinach leaves.

In a jug combine the lemon zest, juice, capers and olive oil and whisk together to combine. Dress the salad and mix well before serving immediately on a large platter.

Ingredients

TO PICKLE FENNEL

3 cups Baydens Organic white vinegar

1 tablespoon sugar

100 millilitres water

5 fennel bulbs coarse ends removed and sliced finely on a mandolin

FOR THE SALAD

1 Lebanese cucumber peeled and seeds removed from the core

1 Spring Onion roots removed, finely sliced

1/2 cup fresh mint chopped roughly and tightly packed

1/4 cup fresh dill tips tightly packed

Handful of fresh baby silverbeet or spinach leaves

Zest and juice of 1 lemon

3 tablespoons Capers rinsed and drained

50 millilitres extra virgin olive oil

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