Shaved fennel & rocket salad

Serve our fennel and rocket salad as a side – raw fennel can be fibrous, but finely slicing it before lightly pickling it in lemon juice breaks it down

  • Prep:5 mins
    plus pickling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 65
  • fat 6g
  • saturates 1g
  • carbs 1g
  • sugars 0g
  • fibre 2g
  • protein 1g
  • salt 0.03g


  • 1 fennel bulb
  • 1⁄2 tsp fennel seeds (optional)
  • 1⁄2 lemon, juiced
  • 2 tbsp olive oil
  • 50g rocket


  1. Remove the fronds from the fennel bulb and set aside. Cut away any tough stalks, then thinly slice the bulb using a sharp knife or ideally a mandoline. Tip the fennel slices into a bowl and, using your hands, scrunch through a large pinch of salt, the fennel seeds, if using, and the lemon juice. Cover and leave to stand at room temperature for at least 10 mins, or chill for up to a few hours.

  2. To serve, drizzle the pickled fennel with the olive oil, then toss through the rocket and reserved fennel fronds. Serve directly from the bowl or pile onto plates.

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