Fennel salad with Lemon and Cumin

Fast, crunchy and perfectly simple. A salad to eat again and again.

Serves4 Origin North Africa and Middle East
Preparation 10 mins Heat rating (Mild)
Cooking Ease (Very easy)
Vegetarian No


1/2 tsp Ground Cumin, organic
2 fennel bulbs
1 lemon - juice of
3 tbsps olive oil
salt and pepper to taste


Wash the fennel bulbs well. Remove the root and the green stalks. Cut the bulbs in two and slice the halves as thinly as you can. Place in a salad bowl, sprinkle with the lemon juice, olive oil, the cumin and salt and pepper. Eat straightaway as a side or a starter.

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