Beetroot, Mint, Fennel and Feta Salad

Serves 2
Total Time
10 Minutes
2 tbsp of honey
3 tbsp of lemon juice
9 tbsp of extra-virgin olive oil
2 heads of fennel
2 handfuls of fresh mint leaves
3 lemons
300g of feta, crumbled
800g of cooked beetroot, sliced
Salt and freshly ground black pepper
Step 1

In a small bowl, whisk together the honey, lemon juice and olive oil. Season with salt and pepper and set aside.

Step 2

Trim the base and top of each fennel head and halve them. Slice as finely as you can into shreds and place in a large mixing bowl with the mint.

Step 3

Peel the lemons, then halve lengthways and finely slice into half-moons. Discard any seeds and add the lemon slices to the fennel. Toss in half the lemon and honey dressing, then crumble in the feta.

Step 4

Place the beetroot in a separate bowl. Toss in the remainder of the dressing and season to taste. Gently mix the two salads together and serve.

The Modern Cheesemaker by Morgan McGlynn, White Lion Publishing, £25.00

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