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Mandarin and Fennel salad

Mandarin and fennel salad 1 fennel bulb, trimmed ———————————————————— * 2 tbs fresh lemon juice * 1 1/2 tbs extra virgin olive oil * 1 1/2 tbs white balsamic vinegar * 6 small mandarins, peeled, white pith and membrane removed, seeded, segmented * 1/3 cup fresh continental parsley leaves

1. Step 1 2. Use a vegetable peeler to cut the fennel into thin strips. Place in a large bowl and cover with iced water. Stir in lemon juice.

1. Step 2 Whisk the oil and vinegar in a small bowl until well combined.

1. Step 3 Drain the fennel and place in a serving dish. Add the mandarin and parsley. Drizzle over the dressing. Season with salt and pepper. Toss to combine.

Nutrition * 1 fennel bulb, trimmed * 2 tbs fresh lemon juice * 1 1/2 tbs extra virgin olive oil * 1 1/2 tbs white balsamic vinegar * 6 small mandarins, peeled, white pith and membrane removed, seeded, segmented * 1/3 cup fresh continental parsley leaves

Energy 480kJ Fat saturated 1.00g Fat Total 7.50g Carbohydrate sugars – Carbohydrate Total 10.00g Dietary Fibre 4.50g Protein 2.00g Cholesterol – Sodium –

All nutrition values are per serve.

Serves 4 as a starter or side.

Shopping tip: If small mandarins aren’t available, you can use 4 large mandarins in this recipe.

Know-how: The juiciest mandarins have shiny skin and feel heavy when handled.

For a winter dessert, cook mandarin pieces in red wine, water, sugar, cinnamon and cloves.

Serve drizzled over ice-cream. Mandarins are loaded with vitamin C and offer dietary fibre, too.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.