CHICORY, APPLE AND FENNEL SALAD

ingredients | serves 4 | time 15 minutes

1 tsp coriander seeds • ½ garlic clove, crushed • ½ tsp Dijon mustard • 2½ tbsp lemon juice • 4 tbsp cold-pressed rapeseed oil • 2 small, red-skinned apples, such as gala or red delicious • 100g radishes • 1 large fennel bulb, trimmed, fronds reserved • 4 red chicory bulbs, bases trimmed and leaves separated

step 1

Toast the coriander seeds in a dry frying pan set over a medium heat for 1-2 minutes until fragrant and lightly browned. Crush in a pestle and mortar or with the base of a sturdy jar. Put in a small bowl with the garlic, mustard, lemon juice and oil. Whisk together with 1 tbsp water and season

step 2

Use a mandoline or sharp knife to slice the apples, radishes and fennel very finely, chopping the fennel fronds and discarding any tough stalks. Toss everything with the dressing and the chicory, then serve

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