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Fennel and Satsuma Salad (aka POKĒ VIBES SALAD) with Sriracha Ginger Dressing

It’s exotic, sweet and sharp with the aniseed kick of the fennel. The avocado adds creaminess and the radishes add crunch.


  • 1 fennel bulb
  • Around 10 small heirloom radishes
  • 2 small satsumas
  • 1 ripe avocado
  • 1 spring onion
  • 1 tsp toasted black sesame seeds
  • 1/8 tsp red pepper togarashi


  • Using a mandolin on its thinnest setting, slice the fennel. Arrange evenly on a large plate.
  • Next adjust the mandolin to 2mm setting and slice the radishes. Add to the plate.
  • Peel the satsumas and slice thinly width-ways into around 8-10 discs. Add to plate.
  • Halve the avocado, remove the stone and scoop the flesh from the skin. Slice each half into 1/2 cm thin crescent moons. Add to the plate
  • Shred a spring onion into strips and add to the plate.
  • Top the salad with toasted sesame seeds and the togarashi before dressing with my sriracha ginger dressing.