1 small bulb fennel
1/2 cucumber
2 green chillies, deseeded and finely chopped
juice of 1 lemon (more if desired)
2 tbsp fresh dill, roughly chopped
2?3 tbsp light olive oil
salt and freshly ground black pepper

PREPARATION:

1. Finely chop the fennel and place in a bowl.

2. Cut the cucumber in half lengthways and scopp out the seeds with a teaspoon. Cut into strips, chop finely and add to the fennel.

3. Mix in the rest of the ingredients and season to taste with the salt, pepper and lemon juice.

PREP/COOK
INFORMATION:

Prep time: 25 minutes

Source: Cooking Coach Terry Farris

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Chilli, Fennel and Cucumber Salsa

Chillies feel right at home in salsas, the fresh chunky salads that are both sweet and savoury. This one works particularly well with grilled or barbecued fish

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