Fennel Salad with Grapefruit, Lemon & Capers
Recipe by Chef Scott – Seed of the Month Feature
This week’s recipe celebrates our Seed of the Month – Florence fennel. Now, I’ll be the first to admit fennel can be a bit divisive thanks to its anise flavour, but this fresh, zesty salad is a great way to win people over.
It pairs beautifully with grilled fish or pork and is perfect for summer dining – sharp citrus, salty capers, and crisp fennel all coming together in one refreshing bowl.
Ingredients
- 3 fennel bulbs, finely sliced
- Juice of 1 lemon
- Segments of 1 pink grapefruit
- 40ml olive oil
- 80g capers
- Salt and pepper to taste
Method
- Combine the fennel, lemon juice, grapefruit segments, olive oil and capers in a mixing bowl.
- Toss gently until well mixed.
- Season to taste with salt and pepper.
- Serve immediately – or chill for 10 minutes to let the flavours mingle.
You’ll find this and all my other seasonal recipes over at theveggrowerpodcast.co.uk and on Instagram at @seedtotableplot13.
Happy cooking – and happy growing!
– Scott