Fennel + Mandarin Salad

This is my favourite salad to make during winter, when both fennel and mandarins are in season.

I could eat a whole bowl of this on its own, however it also pairs incredibly well with Pesto pasta and roasted chickpeas.

Serves 4 - as a side salad.

Ingredients

• 2 mandarins (I like imperial best)

• 1/2 - 1 large fennel bulb

• 1/2 cup fresh mint

• 1/2 cup fresh dill

• 1/4 cup lemon juice

• 2 tbsp extra virgin olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

Method

1. Peel and separate the mandarin segments, then place in a large bowl.

2. Remove the top and core of the fennel bulb, before slicing it thinly. Add it to the bowl with the mandarin.

3. Finely chop the fresh mint and dill, and add to the bowl.

4. In a glass jar, add the lemon juice, olive oil, salt and pepper. Shake to combine.

5. Pour the dressing over the other ingredients and mix well to coat.

This side salad works perfectly with my pesto pasta recipe and roasted, sumac chickpeas!