Hey it's Bart here. Greetings from Poland. Had to travel here for medical reasons and had my sinus surgery. So am at the hospital right now and kinda bored and still have few recipes to add from our archives. Here after few rainy days we finally got some sunshine. And since we got some sun time to add recipe for this sunny, summer salad - against hospital food. Even though I have to admit I did miss milk soup with pasta or sweet strawberry soup for dinner - just like during my primary school years. And in the meantime I am recalling flavours of dishes we made before my departure and am leaving you with this light salad, perfect as accompaniment for grilled meats. I adore fennel and it simply tastes divine with oranges. As to dill chop it just before serving, can be frozen too and it's one of my favourite herbs.

Recipe comes from July/August issue of Easy Food.

Fresh dill and fennel salad

Serves 4

  • 2 medium fennel bulbs
  • 3 cucumbers, deseeded and thinly sliced
  • handful of fresh dill, chopped
  • 3 spring onions, sliced
  • 2 oranges, peeled and sliced into segments
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp orange juice
  • salt and black pepper

Slice the fennel bulbs in half and remove the core. Slice the remaining bulb into very thin strips. (It helps if you have a mandolin to do this.)

Place the fennel in a large bowl with the cucumbers, dill, spring onions and oranges. Whisk together the oil, orange juice and a pinch of salt and pepper. Toss with the salad and leave to marinate for 30 minutes before serving.