Feta, salmon and fennel summer salad

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the fennel salad

  • 150ml/5fl oz olive oil
  • 1 tbsp fennel seeds
  • 1 star anise
  • 150ml/5fl oz white wine
  • 1 lemon, sliced
  • 2 small leeks, trimmed
  • 3 small baby fennel bulbs, trimmed
  • 1 green and 1 yellow courgette, thinly sliced
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 100g/3½oz fresh peas, briefly blanched
  • ½ fennel bulb, thinly sliced

For the salmon

  • 300g/10½oz good-quality salmon
  • 1 slice stale bread, crusts removed and cut into cubes
  • salt and white pepper

For the feta dressing

  • 200g/7oz feta
  • 1–2 tbsp soured cream
  • 1 tbsp mayonnaise
  • 1 tbsp white wine vinegar, to taste
  • salt and freshly ground black pepper
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top