Fennel, which is crunchy and sweet with a faint overlay of aniseed / liquorice flavour is hailed as a super veg. Particularly well respected for its anti-inflammatory properties. Having recently gone back to the gym after an overly long Christmas break I was aching all over and felt I needed a good boost.
Fennel, whilst being a great antioxidant contains, amongst other nutrients a phytonutrient called rutin, which is brilliant for skin elasticity. A win-win situation.
The peppery flavour of the radishes works really well with the fennel and radishes are said to help purge the body of toxins. Another win after all the overindulgence at Christmas.
After putting together all the ingredients the recipe seemed a little boring when I first tried it but adding the ginger dressing took it to a whole new level. To be honest fennel is not my favourite vegetable but somehow the blend of these flavours all work beautifully.
Take all the ingredients, slice them as finely as you can, toss them in the ginger dressing and enjoy!
Ingredients (serves one)
1 globe of fresh fennel finely sliced
8 radishes thinly sliced
half a cucumber thinly sliced
2 spring onions thinly sliced
Raw pine nuts
75ml rice vinegar
1 teaspoon raw honey
50 ml oil
1 teaspoon finely grated ginger
Salt and pepper to taste