Have this salad as a light starter served with prawns or smoked salmon, or it can be served asa side salad.
Serves: 4-6


  • 100ml(3½fl oz) white
  • wine vinegar
  • 4tbsp caster
  • sugar
  • Pinch of salt
  • 1 bulb fennel, trimmed and finely shredded
  • 1 bunch radishes, trimmed and finely sliced
  • 1-2tbsp chopped fresh mint


  1. Pour the vinegar into a small saucepan and add the sugar and salt. Place the pan over a medium heat and stir until the sugar dissolves. Increase the heat and then boil the vinegar for 2-3 mins until it thickens a little and is slightly syrupy. Pour the syrup into a bowl and leave it to cool.
  2. Stir the fennel, radish and mint into the syrup, and leave it to marinate for at least 30 mins before serving, so the vegetables will absorb the flavours.
  3. Serve with prawns or smoked salmon, if liked (not suitable for freezing).

Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

saturates 0.0g calories 44(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.