Fennel, lemon and chilli salad

Preparation info

  • Serves:


    • Difficulty


    • Ready in

      20 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

Fennel is not everyone’s favourite, but allowing it to sit in the lemon juice reduces its aniseed flavour and makes it really crisp.


  • 200 g frozen soya beans
  • 1 bulb fennel
  • 1 fresh chilli<


  1. Cook the soya beans in boiling water for 10 minutes. Drain and refresh under running, cold water. Slice the fennel wafer thin and put into a mixing bowl with the soya beans.
  2. De-seed and chop the chilli very finely and add to the vegetables. Add the lemon zest and juice and olive oil. Season to taste and store in the fridge until needed. This can be made 24 hour