If you have a mandolin, you can make up this salad in minutes.
Looks fabulous, absolutley PACKED with goodness to boost the immune system. A terrific lunch on its own or great served with fish or chicken as a side dish. It’s based on a cucumber recipe I saw in the Ottolenghi cookbook, but then I’ve added lots more.
Very finely slice:
- medium fennel bulb
- 2 celery stalks
- half a cucumber
- medium carrot
Then add sliced chilli, handful of walnuts, some clementine segments, a tbsp of poppy seeds and some chopped coriander.
For the dressing:
- 4tbsp rice vinegar
- 5tbsp sunflower oil
- 2 tbsp caster sugar
- pinch salt and pepper
Whisk it all up well and then pour over salad. Eat straight away.
You can mix it up a little – try pomegranate instead of the clemantine, or pumpkin seeds instead of walnuts. Whatever tickles your fancy really.