- 2 medium Eggs
- 1 fresh Fennel
- 1 Lemon
- 1 Orange
- 1 Cucumber
- Bunch of fresh Mint
- Small pot
- Small bowl
- Large mixing bowl
- Small knife
- Chopping board
- Prepare a small pot with water and cover to bring to the boil. Add the eggs and leave to cook for around 10 minutes.
- Fill up a bowl with cold water, squeeze the lemon juice and put rest of lemon in water. This is for later on to immerse the fennel in so that it retains its nice white colour.
- Clean the fennel by trimming its extra long stalk and green bits to be left with just its bulb (watch video at 2:15 to see how) Slice the fennel as thinly as possible and put it in your prepared lemon bowl. Leave it there to soak for the time being.
- Grate the orange zest as finely as you can, slice the orange into segments and squeeze the juice out of whatever you’re left with (watch video from 5:40 to see how) Put both zest, orange segments and juice into a separate bowl.
- Cut the cucumber lengthwise and remove the seeds by scraping them with a teaspoon. Then slice the cucumber diagonally to give it a nice shape.
- The eggs should be ready by now; remove from heat and cool them under cold running water. Once cold, you can remove their shells. Cut into quarters and leave on the side until you can plate.
- Start chopping the mint roughly and add it to the bowl with oranges.
- Drain the fennel and add it to the bowl too. Combine all ingredients by hand thoroughly and plate. Place egg quarters on top of the salad.