Flash Sale! to get a free eCookbook with our top 25 recipes.

Fennel, mint & clementine salad” becomes “Refreshing salad with fennel, mint and clementine


For this dish, you will need:

  • 75g of flat rice noodles
  • ½ tsp caster sugar
  • 1 garlic clove, finely chopped
  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • 1½ tbsp rapeseed oil
  • 1 red chilli, finely sliced
  • 1 small fennel bulb, finely sliced
  • small handful of mint leaves, roughly chopped
  • 2 clementines, segmented
  • 2 cooked chicken breasts, shredded



  1. Cook the noodles following the package instructions, then drain, rinse under cold water and leave to drain again.
  2. Combine the sugar, garlic, lime juice, fish sauce, oil, and chilli in a large bowl.
  3. Season to taste and add a little more of what’s needed – it should be salty, sweet, spicy, and sour.
  4. Add the fennel, mint, clementines, and noodles, then toss to combine.
  5. Stir through the shredded chicken.
  6. This dish can stay chilled for up to a day.