Cucumber Fennel Salad

6 Servings • Prep: 15 Minutes • Vegan

Adapted from Real Food

Fresh and zingy, this fresh green salad of cucumber, fennel and parsley, topped with a zesty lemon dressing makes the perfect side dish for a weekend barbecue.

Ingredients

For the salad

• 1 cucumber, halved lengthways, seeds scooped out, and finely sliced

• 1 fennel bulb, finely sliced

• 1/2 x 60g bag lettuce

• 1/2 bag of sorrel

• 2 tbsp finely chopped fresh chives

• 1 lemon, zested

• 1 tsp poppy seeds (optional)

For the dressing

• 3 tbsp olive oil

• 1 x 30g pack fresh parsley, roughly chopped

• 1 garlic clove, crushed

• 1 lemon, juiced

Directions

1. In a large bowl, combine the cucumber, fennel, lettuce, chives and lemon zest. Scatter over the poppy seeds.

2. To make the dressing, put the olive oil, parsley, garlic and lemon juice in a blender and whizz to combine. Gradually add 1-2 tbsp water until the mixture reaches a pourable consistency. Serve the dressing on the side to spoon over the salad.