Citrus Fennel and Mint Salad
This very simple salad has loads of flavour and requires absolutely no Thermomix! To cut the segments without the membrane is the trickiest part of the salad. Once you figure that out, you're away. This salad was designed to go perfectly with the Slow Roast Lamb with Rosemary and Orange. But you can really serve it with anything you wish. It is also part of the Cook Once Eat Twice cooking classes that I am running in March 2019. If you haven't booked in, the time is ripe!
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- 2 ruby grapefruit, peeled
- 2 navel oranges, peeled
- 2 mandarins or tangerines, peeled
- 1 or 2 small fennel bulbs, keep the fronds
- Generous Handfuls fresh mint leaves
- Generous Handfuls rocket leaves
- 1 burpless cucumber, sliced thinly
- Extra Virgin Olive Oil (EVOO) to taste BUY
- 2 Teaspoons Pink Salt Flakes BUY
Slice each segment out of the membrane on all the fruit, over the bowl you will use to mix the salad in, so that you don't lose any of the juice of the fruit.
Use a mandolin to thinly slice the fennel bulbs. Add to the citrus.
Add remaining ingredients and toss gently. Garnish with the fennel fronds and more picked mint leaves.
Serve with the Slow Roast Lamb with Rosemary and Orange on top of large flat breads or as a stand alone salad to accompany anything of your choosing.
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