Minted Melon, Feta and Fennel Salad
For a long time I’ve been put off Gordon Ramsay’s Fast Food book due to it’s clunky layout, but I’ve been revisiting it a lot lately to prepare some really interesting, quick meals. As a concept for swift cooking, the recipes are a lot more appealing and user-friendly then the similarly themed Jamie’s 30 minute meals.
For this salad to serve 2-3 people, remove the tough outer leaves from a fennel bulb, and trim the top and bottom. Slice the fennel as thinly as possible – if you have a mandolin this will get the fennel wafer thin. Immerse the fennel in a bowl of ice water and set aside.
To make the dressing, whisk together 1 and a half tablespoons of white wine vinegar, the juice of half a small lemon, 50ml of good quality olive oil, and season with salt and pepper to taste.
Take a quarter of a canteloupe melon, deseed and peel it, then slice it into long wedges. Cut those across into thin slices. Drain the fennel, pat it dry with kitchen paper and place it in a salad bowl with the melon and some mixed leaves. Crumble 100g feta over the top. Add a handful of finely shredded mint leaves to the dressing and pour over the salad. Toss well and serve.