Tuesday 12 November 2019




15g flaked almonds

1 large fennel bulb

6-8 heritage tomatoes, ideally in assorted varieties

3 tbsp extra-virgin olive oil

1 tbsp freshly squeezed lemon juice

1 tsp sweet smoked paprika

Salt and freshly ground black pepper

Serves 4


1. Toast the flaked almonds in a small, dry heavy-bottomed frying pan until golden-brown. Swirl the pan regularly so that they don't burn. Remove from the pan and set aside.

2. Trim the fennel bulb, reserving the fronds, and slice very finely. Cut the tomatoes into thin slices.

3. Mix together the oil, lemon juice and smoked paprika to make a dressing, seasoning with salt and pepper.

4. Arrange the fennel and tomato slices on a serving plate. Lightly toss with the dressing, sprinkle over the toasted almonds, garnish with the reserved fennel fronds and serve at once.

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