Incorporate this delicious fennel and onion salad as a side dish to any meal. The saltiness of the capers mixed with lemon juice provides a refreshing and tasty dressing for some simple greenery.
INGREDIENTS
1 medium fennel bulb
½ small red onion
2 handfuls rocket or watercress
small handful picked mint leaves
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Salad: Finely shave the fennel and onion. Soak the onion in a bowl of cold water for 5 minutes then drain and squeeze dry. Combine the ingredients in a bowl and toss with enough dressing to just coat the leaves.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!