Fennel, Rocket & Orange Salad

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Preparation info

  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

Fennel is a seriously underrated vegetable. We’ve found ourselves reaching for it over and over again since we decided to go vegan because it’s such an easy way to deliver big and bold flavours with minimal fuss. Simply chop it as thinly as you can and throw it together in a salad for a crunchy and refreshing light meal.

Ingredients

  • 1 tsp yellow mustard seeds
  • 1 large fennel bulb
  • 1 red onion

Method

Heat a small pan over a medium heat. When the pan is hot, add the mustard seeds and toast for 3–5 minutes, stirring regularly, until the seeds are lightly browned and they’ve started to pop. Set to one side.

Remove the top stalks from the fennel, then slice the bulb in hal