fennel chilli salad
When thinking of a salad to have with fish, this is hard to beat.
You can vary the herbs, use mint, parley, coriander or marjoram (or any other soft herb) in combinations driven by taste or availability.
Tangy and fresh!
fennel and chilli salad
- half a bulb per person fennel
- half per person red chilli
- a tablespoon per person chopped parsley
- half a tablespoon per person quality extra virgin olive oil
- half a tablespoon per person lime juice
Slice the fennel and deseeded chilli as thinly as you can. Use a mandolin if you're brave.
Mix all the ingredients together in a bowl.
Season and eat.
