Fennel, Cucumber & Red Onion Salad

1. 1

   Trim the base of the fennel and remove the leafy green tops.

2. 2

   Using a mandolin or food processor slice very finely and place in a large bowl.

3. 3

   Skin the red onion and slice finely as above. Add to the fennel.

4. 4

   Cut the cucumber in half lengthways and remove the seeds with a small spoon.

5. 5

   Slice finely using a peeler and add to the fennel and onion.

6. 6

   Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.

7. 7

   Leave to infuse at room temperature for a couple of hours and just before serving add the dill.

8. 8

   To serve, arrange on a large plate and spoon over the remainder of the olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.