Ingredients
- Serves 4 as a side dish
- 2 fennel bulbs, washed and very finely sliced
- 1 ripe mango, peeled and finely sliced
- A handful of mixed leaves, approx 150g, washed and dried
- 1 tbsp each chopped parsley and coriander
- Salt and pepper
- Few chilli flakes
- Juice of 1 lemon
- 2 tbsp olive oil
Mix together the fennel, lemon juice and olive oil and season well before adding the chopped mango and fresh herbs. Toss gently into the salad leaves to disperse the dressing, and serve.
Food cooked and styled by Domini Kemp and Gillian Fallon
