This simple salad is dressed with lemon juice and is bright and refreshing.

Seasonal autumn apples are so good right now, we couldn’t resist highlighting them in a light, zesty salad.

Make sure you squeeze the lemon juice over the apple and fennel as soon as you slice them, so they don’t start to brown before you eat them. It’s also the dressing for this salad.

It’s the perfect side to a delicate pan-fried white fish!

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Serves 2

Ingredients

1 – 2 Granny Smith apple
1 fennel, bulb and fronds
Juice of 2 lemons
A handful walnuts, roughly chopped

Method

Thinly slice the apple and fennel on a mandolin, watch your fingers!

Squeeze over lemon juice and toss to coat.

Arrange ingredients on pretty plates and scatter over the walnuts and fennel fronds.