Fennel, Herb and Chilli Salad

The aniseedy twang of Mitch Tonks' salad has a natural affinity with fish
By Mitch Tonks
Fennel, Herb and Chilli Salad
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 bulb fennel, fronds intact
  • 1/2 handfuls fresh mint, chopped
  • 1/2 handfuls fresh coriander, chopped
  • 1 mild chilli, deseeded and finely chopped
  • 1 lemon, juice only
  • extra virgin olive oil


1. Pick the fronds off the fennel and put into a bowl with the mint, coriander and chilli.

2. Slice the fennel very finely - this is best done on a mandolin - and add to the bowl with the other ingredients.

3. Toss together with the lemon juice and olive oil. Season with a pinch of salt. Leave to macerate for 10 minutes before serving.

Try this salad with Mitch Tonks' soused mackerel

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