Heritage tomato, fennel and dukkah salad

Recipe courtesy of Psychologies Magazine and taken from Imad’s Syrian Kitchen by Imad Alarnab.

Pimp up your salad with Middle Eastern flavours. The better the tomatoes, the better this will taste, so splash out and get the good ones!

Serves: 2 as a main or 4 as a side

1 fennel bulb
2 tbsp olive oil
1 tsp za’atar
Salt, to taste
300g assorted heritage tomatoes, cut into chunks
2 tbsp good-quality extra-virgin olive oil
Grated zest and juice of 1/2 lemon
2 tbsp dukkah
150g soft goats’ cheese
Small handful of fresh tarragon leaves


  1. Preheat the oven to 200oC / 180oF / Gas Mark 6. Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray, and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.
  2. Toss the tomatoes in a little salt and the extra-virgin olive oil, lemon zest and juice, and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.

The Scarlet Salad

Recipe courtesy of Psychologies Magazine and taken from Dirty Vegan by Matt Pritchard.

Serves:  4

For the marinade:
2 oranges, segmented and juice collected, 2 fennel bulbs, cut into wafer-thin slices, 1 tsp paprika

For the dressing:
4 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp wholegrain mustard, 1 small garlic clove, crushed, 1 tsp maple syrup

For the salad:
3 tbsp sunflower seeds, 3 tbsp pine nuts, 150g Russian or regular kale, 100g mixed salad leaves, ½ a cucumber, 300g rocket, 10 cherry tomatoes, halved, Handful of edible flowers


  1. Start with the marinade. Put the orange segments and juice into a bowl with the fennel slices as soon as you cut them (to stop them browning), then add the paprika and stir. Leave to stand, ideally overnight, or as long as possible.
  2. Put the sunflower seeds and pine nuts into a heavy-based pan and toast them over a low heat for 5 minutes, until they take on a rich brown colour – be careful not to char them.
  3. To make the dressing, put all the ingredients into a bowl, season to taste and mix thoroughly. The mustard should emulsify the mixture to make a smooth dressing.
  4. Next, prepare the Russian kale. This leaf is good raw, but the stems can be tough. Remove the stems and slice the leaves into bite-sized sections. Put the salad leaves, the cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad by hand. Drain the fennel from the marinade, reserving a few orange slices for decoration, and add it to the bowl. Sprinkle over the sunflower seeds and pine nuts, arrange the orange slices on top, then drizzle the remaining dressing over the salad. Garnish with edible flowers and serve immediately.

Grapefruit, Fennel and Cucumber Salad

Recipe courtesy of Psychologies, taken from CIBI : Simple Japanese-inspired Meals to Share with Family and Friends written by Meg & Zenta Tanaka.

This combination tastes as beautiful as it looks and goes nicely with baked fish, a mild curry or a meat dish.

Ingredients: (Serves 4-6)
100g (about ½) pink grapefruit, peeled and separated into segments, 100g (about ½) grapefruit, peeled and separated into segments, 1 Lebanese (short) cucumber or ½ telegraph (long) cucumber, cut into thin rounds, then quartered, 400g fennel bulb, halved and thinly sliced, 1 tbsp finely chopped flat-leaf parsley, 90ml Honey Mustard Dressing


  1. Cut each grapefruit segment in half at an angle.
  2. Cut the cucumber rounds into quarters.
  3. In a bowl, combine the grapefruit, cucumber, fennel and parsley. Add the dressing and mix well.