Egg and Fennel Salad



  • 2 medium Eggs
  • 1 fresh Fennel
  • 1 Lemon
  • 1 Orange
  • 1 Cucumber
  • Bunch of fresh Mint


  • Small pot
  • Small bowl
  • Large mixing bowl
  • Grater
  • Small knife
  • Chopping board


  1. Prepare a small pot with water and cover to bring to the boil. Add the eggs and leave to cook for around 10 minutes.IMG_E0436[1]
  2. 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.
  3. 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.IMG_E0437[1]
  4. 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.
  5. 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.
  6. 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.
  7. Start chopping the mint roughly and add it to the bowl with oranges.
  8. 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.IMG_E0448[1]

Brazilian Fresh Salad

Ingredients – Serves 4


  • 75g Cucumber
  • 6 Spring Onions
  • 2 Tomatoes
  • 1 Yellow Pepper
  • 2 Celery Sticks
  • 4 Radishes
  • 75g Lettuce (we used Romaine)
  • 1 tbsp chopped fresh Mint


  • 2 tbsp Lemon juice
  • 1 Garlic clove
  • 150ml natural Yogurt
  • 2 tbsp Olive oil
  • Salt & Pepper


  • Large mixing bowl
  • Large plastic container
  • Colander
  • Large serving bowl


  1. Start by roughly tearing the lettuce into chunky pieces with your hands. Watch video at 00:20 to see how. Place it in a large mixing bowl and fill with cold water to wash thoroughly. Leave it on the side for now.salad3
  2. Peel the outer leaf of the spring onions, take the ends and heads off and slice them. Place them in a large plastic container on the side.
  3. Wash the tomatoes, remove its eye, quarter them, remove the seeds and slice. Watch the video at 4:08 to see an easy way how to remove the seedsv. Add to the spring onion container.

  4. Wash the peppers, slice a portion of each pepper and remove its fat and slice. Watch the video at 6:04 to see how to remove the fat. Add them to the plastic container.
  5. Half the celery cut them into strips and give them a wash. Add to container.

  6. Remove the end of the cucumber, half it, quarter it and cut into strips. Add to container.
  7. Wash thoroughly the radishes, chop off the end pits and quarter them. Add to container.
  8. Wash the mint and give it a quick rough chop. Leave on chopping board for now.
  9. You can drain the lettuce now and leave it in the colander so it can drain properly.
  10. In the meantime we can start preparing the dressing.

Dressing – Prepare a small bowl and add yogurt, olive oil, salt, pepper, lemon juice and garlic very finely chopped. Give it a whisk and dressing is done.

11. Put the drained lettuce into a large serving bowl and add some dressing. Give it a mix with your hands and plate. Add more dressing to it and the rest of the ingredients on top. Add more dressing and sprinkle the salad with chopped mint.

Tip: Do not dress the salad until just before serving, otherwise it will turn soggy.