Shaved fennel & radish salad with pickled peaches
Celebrate fennel season in mid-summer with this delightful side salad. It's made with radishes, shavings of lancashire cheese, basil, mint and pickled peaches
Ingreadient :
- 50g whole skin-on almonds
- 1 tsp fennel seeds
- 2 tsp rapeseed oil
- ½ tsp smoked paprika
- 2 fennel bulbs
- 1 lemon, juiced
- 4 radishes, very finely sliced (preferably on a mandoline) and plunged into iced water
- 20g lancashire cheese, thinly shaved using a vegetable peeler
- handful of basil
- handful of mint leaves
- 2 tbsp olive oil
- 2 ripe peaches (flat or doughnut peaches work well), stoned and cut into thick slices
- 50g caster sugar
- 100ml white wine or rice vinegar
- 1 star anise
Direction :
- 50g whole skin-on almonds
- 1 tsp fennel seeds
- 2 tsp rapeseed oil
- ½ tsp smoked paprika
- 2 fennel bulbs
- 1 lemon, juiced
- 4 radishes, very finely sliced (preferably on a mandoline) and plunged into iced water
- 20g lancashire cheese, thinly shaved using a vegetable peeler
- handful of basil
- handful of mint leaves
- 2 tbsp olive oil
- 2 ripe peaches (flat or doughnut peaches work well), stoned and cut into thick slices
- 50g caster sugar
- 100ml white wine or rice vinegar
- 1 star anise
