Fennel, coriander and lemon salad

October 16, 2014 (Last Updated: January 11, 2019)

Fennel, coriander and lemon salad

Serves: 4
Cooking Time: 5 mins


  • 4 fennel bulbs, thinly sliced
  • 200g fresh coriander, leaves only
  • 80ml (? cup) olive oil
  • juice and zest of 1 lemon
  • 15ml (1 tbsp) wholegrain mustard
  • salt and freshly ground black pepper, to taste



Place the fennel and coriander in a bowl and toss to combine.


Mix together the rest of the ingredients, pour over the salad and serve.


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