Citrus Salad with Watermelon Radish, Kholrabi, and Fennel.

Crisp, raw vegetables are paired with a lightly spiced olive oil dressing, which is fragrant with coriander seeds and Aleppo chilli. Ideal as a main or a side, this salad adds fresh brightness to winter months. 

This is a salad for the tail end of winter, when you’re craving something bright and fresh. Citrus is at its best here, paired with crisp, raw vegetables that keep things feeling lively. The dressing is simple, lightly spiced with coriander seeds and Aleppo chilli, letting the fruit do most of the work. It’s the kind of sharp, refreshing salad that works as a starter or alongside richer dishes really well.

Here's the method: 

Feeds 6 as a side, or 2-3 as a main

• Start by preparing the citrus.
• Trim the top and bottom of the citrus so they sit flat.
• Remove the peel and pith with a sharp knife, then slice into thin rounds.
• Transfer to a plate and set aside, allowing any juices to collect on the base of the plate.
• Peel the watermelon radish and kholrabi.
• Using a mandolin or a sharp knife, finely slice the fennel, kohlrabi and watermelon radish into thin rounds or half moons.
• Pick the mint leaves from their stems and set aside.
• To make the dressing, set a small pan over a low heat and gently toast the coriander seeds until fragrant, about 1 minute. Transfer to a pestle and mortar and grind coarsely.
• Combine with the Aleppo chilli, lime juice, honey, olive oil, a good pinch of salt and any citrus juices that have collected on the plate.
• To assemble, dress the sliced vegetables with the dressing in a large bowl first, then add the citrus slices and mint leaves and gently turn to coat. Adding the citrus last helps keep it intact.
• Pile the salad onto a large serving plate and finish with extra Aleppo chilli.