Fantastic Fish Salad with Fennel

This protein salad just bursts with fantastic flavours of savoury, sweet, subtle anise, some heat and is the perfect lighter meal during hot summer days. If you have left-over fish from your braai the night before, so much the better.


Cooking Methods

  • Grilling


Fish Salad

    500 g White Fish, Grilled/Braaied
    4-6 Ripe Tomatoes, sliced
    2 Bulbs baby Fennel, any coarse outer leaves removed
    1/2 pillow pack watercress salad mix
    1 small red chilli (optional)
    1 cup Italian Parsley, Chopped
    2 Plums, pitted and sliced
    Pomegranate Rubies or Fresh Cherries (Optional)


Fish Salad

    Grill or Braai the fish
    Flake the fish off bone in medium-large flakes.
    Slice fennel thinly, reserving some of the feathery tops.
    Place salad mix on a platter and top with tomatoes, fennel, plums, chilli (if using) and fish.
    Add chopped parsley and pomegranate or cherries.
    Just before serving drizzle lightly with Balsamic Vinegar, Lemon Juice and Olive Oil.
    Note: Chargrill the Fennel for an added depth of flavour.


Chargrill the Fennel for an added depth of flavour.