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Fennel & Beetroot Salad

(Serves 4/5)

 

Preparation time from start to finish 20 minutes

 

You will need:

½ tsp Secret Chef Fish Rub

1 tbs Olive Oil

2 tbs White Wine Vinegar

1 medium bulb of Fennel

3 medium/ small un-cooked Beetroot (peeled)

1 small Onion

 

Slice as thinly as possible the Fennel, Beetroot & Onion.

“If you have a food processor it is a lot quicker”

Combine the oil, vinegar & Fish Rub together in a bowl,

add the sliced veg and mix well.

It is ready to serve.