This is a lovely and refreshing combination of ingredients that can be served as a light starter or to accompany grilled meat or fish.
- 1 fennel bulb, about 350g
- 70g kumquats
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 level teaspoon of fennel seeds, toasted and coarsely ground
- 60-80g goats "feta"
- Sea salt and freshly ground black pepper
- Fennel fronds and flowers, if available
- Remove any tired outside leaves from the fennel bulb and trim the tops if looking a little dry. Save any feathery fennel fronds for garnishing the dish. Slice the fennel bulb about 2 mm thick slices either by hand or using a mandolin. You can slice the bulbs lengthways or sideways. I sometimes do a combination of both.
- Slice the kumquats into 2 mm thick slices with a sharp knife and remove and discard any pips as you go. Add to the fennel.
- Whisk the olive oil, lemon juice, honey and fennel seeds together. Season to taste with salt and pepper.
- Pour the dressing over the fennel and kumquats and mix gently but thoroughly with your fingers.
- Taste again to see if the seasoning is correct. Allow to sit at room temperature for up to 1 hour before serving.
- Serve the salad in a single layer spread out on a large flat plate. Crumble the feta over the salad and garnish with fennel fronds and a few fennel flowers if available. If I think the oil looks a little scant, I will drizzle a little extra over at the last minute.