4 Portions

• 2 fennel bulbs
• 2 small heads of romaine
• 1 ruby grapefruit
• 20 marinated sardine fillets

• 240 g Greek yogurt
• 20 g chopped parsley
• 60 ml avocado or rape seed oil
• 60 ml freshly pressed lemon juice
• 1 clove of garlic, pressed
• Fine sea salt
• Freshly ground pepper

Crisp fennel salad with sardines and capers


1. Slice the fennel into very thin slices and cut the romaine into pieces. Segment grapefruit by using a knife to slice along the sides of the membranes and then removing the flesh. Arrange fennel, romaine, grapefruit segments and sardines in a serving bowl and dribble with dressing.

2. Dressing:
Stir ingredients together in a bowl and season to taste with salt and freshly ground black pepper.