Fennel, Mint and Orange Salad
Fennel, Mint and Orange Salad



  • 75g flat rice noodles
  • ½ tsp sugar
  • 1 chopped garlic clove
  • 1 tbsp lime juice
  • 2 tsp Thai fish sauce
  • 1.5 tbsp rapeseed oil
  • 1 red chilli, sliced
  • 1 fennel bulb, sliced
  • Handful of torn mint leaves
  • 1 large orange, segmented
  • 2 shredded cooked chicken breasts
  • Cook the noodles according to pack instructions, then drain well. Combine the garlic, lime, sugar, fish sauce, oil and chilli in a bowl. Season to taste, then add the fennel, mint, noodles and orange segments, and toss well to combine. Stir through the shredded chicken breast, and serve.
10 mins
2 serving

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