Char-grilled & Salt Cured Fennel Salad with Orange, Red Onion & Mint

Serves: 4

Chef Top Tip

"Fennel is an ideal vegetable for BBQ cooking, its aniseed flavour mellows beautifully as it char-grills. In contrast to the sweet, grilled fennel I add an element of crunch here by quickly curing some raw fennel with sugar, orange zest, and some pink Himalayan sea salt; a lovely contrast of flavours, textures and appealing colours."


  • 3 large fennel bulbs
  • 2 large juicy oranges
  • 1 medium red onion, peeled
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp freshly chopped mint
  • 1 tbsp Himalayan pink salt
  • 1 tbsp sugar
  • Fresh mint leaves to finish


  1. Firstly, prepare the cured fennel: take one of the fennel and peel it.
  2. Using a mandoline, shave the fennel very thinly into a bowl.
  3. Take the two oranges and zest them.
  4. Mix the sugar, salt, and orange zest together; mix well with the shaved fennel and place to one side to cure.
  5. Trim the roots from the end of the two remaining fennel and cut the bulbs length-ways into 5mm thick slices.
  6. Cook on a BBQ or char-grill for 5 minutes on each side, until tender and charred all over.
  7. Whilst the fennel is cooking, peel the zested oranges and cut both into thin slices, along with the red onion.
  8. Whisk together the balsamic vinegar, olive oil and chopped mint; season to taste.
  9. Place a bed of the salt cured fennel on a serving plate, layer the grilled fennel slices along with the oranges and red onion on top.
  10. Drizzle over the minted dressing, scatter over the small mint leaves and serve.

All products marked in bold are available to purchase through Vegetarian Express.