Smashed fennel with cucumber and mint

Smashed fennel with cucumber and mint

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This recipe is made using a rather strange method: the cucumber and fennel are smashed in a plastic bag to bruise the salad, tenderising the vegetables and drawing out their juices.

Ingredients

Quantity Ingredient
200g Raw fennel salad
200g cucumber
12 mint leaves
50g walnuts, crushed, (optional)
50g dates, roughly chopped, (optional)
drizzle extra virgin olive oil
1/2 lemon, juiced

Method

  1. Cut the cucumber in half lengthways. Remove the seeds with a spoon (keep them for fennel gin cooler; see note). Slice the cucumber thinly. Place it in a clean plastic bag with the fennel. Tear the mint leaves and add them to the bag.
  2. Here comes the fun bit. Seal the bag at the top and bash on the table six or seven times to bruise the fennel and cucumber and let out their natural juices. Be careful the bag doesn’t split; don’t be too athletic!
  3. Leave the salad in a bowl for 15 minutes for the flavours to combine. Stir in the nuts and dates (if using). Taste and adjust the seasoning, then dress with extra virgin oil and lemon juice.

Variation

  • Fennel gin cooler: Take a glass of ice and add 25 ml gin. Follow with 10 ml elderflower cordial. Add a piece of cucumber, the reserved cucumber seeds from the smashed fennel with cucumber and mint and a slice of raw fennel salad. Top with sparkling water, stir and serve. Makes 1.

Storage

  • This salad keeps for three days in a sealed container in the fridge, but this is best without the mint.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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