Hot Plum and Fennel Salad

Fennel bulbs
Recipe by Joe Jones
  • Recipe difficulty - medium
  • Preparation time - 35 minutes
  • Cooking time - None
  • Serves - 4
  • Dietary - Vegetarian Vegan Gluten free Dairy free
  • Allergens -

As I write this the seasons are changing and we are coming to the end of a good summer here in the East of Scotland. At this time of year, when the leaves are turning and there is a definite chill in the air, my mind always turns to think of comfort food and the variety of fruits and vegetables coming into their best.

Plums and fennel are just two of those foods, at the height of their short season just now. Plums are at their very best hanging heavy on local trees, if you can find them before the birds do, or at their most plentiful and lowest cost in the shops. They work well in a wide array of dishes, gently warmed through or fresh in salads or desserts, their deep fruity or aniseed flavours mingle perfectly with different kinds of delicate spice.

Ingredients

SERVINGS 4

Ingredients

  • 3 large red plums, cut into thin wedges
  • 1/2 small fennel bulb, thinly sliced
  • 2 teaspoons of honey
  • 1 tablespoon of white wine vinegar
  • Around 60ml of fresh orange juice
  • 1 1/2 teaspoons of peeled and finely grated ginger
  • 1 teaspoon of sesame seeds, toasted
  • Drizzle of olive oil
  • Small pinch of salt

Utensils

  • Chopping board
  • Grater
  • Kitchen scales
  • Knife
  • Large bowl
  • Non-stick frying pan
  • Vegetable peeler
  • Wooden spoon

Instructions

Method

  1. In a large bowl, whisk or mix the orange juice, white wine vinegar, honey, ginger, and salt together
  2. Wash then cut the plums into thin wedges
  3. Cut the fennel in half, then wash one half and thinly slice, keeping back some of the fronds on the top for decoration
  4. Add the plum and fennel to the bowl and mix together with the dressing well
  5. Cover the bowl and then chill in the fridge for 30 minutes so the flavours can mingle and the fennel can soften
  6. Remove from the fridge 5 minutes before serving and drizzle with the olive oil
  7. Gently toast the sesame seeds in a dry frying pan for 2 minutes and scatter over the salad with the whispy fennel fronds

Nutrition per serving portion (4 servings)

Each portion contains on average

  • Energy

    255kj 61kcal 3.05%

  • Fat

    1.62g 2%

  • Saturates

    0.25g 1%

  • Carbohydrates

    11.12g 11%

  • Sugars

    10.9g 12%

  • Salt

    0.26g 4%

  • Protein

    1.02g Low

  • Fibre

    1.57g Low

Fennel

Fennel is a good source of vitamin C and a source of potassium and fibre

Plums

Plums are also a good source of vitamin C and a source of fibre and other minerals

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