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Recipe Recipe Recipe Recipe

Fennel, Apple, Red Onion & Aleppo Pepper Salad

Aleppo Pepper / Barberry / Salad Herbs

Easy Serves: 6 30 Mins


For pickling onions:

1 red onion

1 tsp salt

1 tsp sugar

juice of half a lemon

For the dressing:

¾ cup extra virgin olive oil

zest of 1 lemon

¼ cup lemon juice

1 tsp salt

¼ cup verjus

1 ½ tbsp Gewürzhaus Salad Herbs

For the salad:

120g baby rocket

2 green apples

1 fennel bulb, stems removed

To garnish:

1 tbsp Gewürzhaus Aleppo Peppers

2 tbsp Gewürzhaus Barberries

How to Cook

1. To make the quick pickled onions: Peel onion, then slice very thinly on a mandolin. Place in a small bowl, add salt, lemon juice and sugar, and massage together briefly. Set aside.

2. To make the dressing: Combine all dressing ingredients in a small jar and shake well. Set aside to infuse.

3. To make the salad: Wash vegetables. Remove stalks from apples, then slice very thinly on a mandolin (pop any pips out afterward). Cut the fennel bulb in half down the middle, then slice very thinly on the mandolin. In a large mixing bowl, toss the vegetables and the onion (squeeze this out a little first) thoroughly. Add the dressing and toss again.


Transfer to a large serving plate and sprinkle with the Aleppo peppers and barberries. This is a perfect accompaniment to Tender Fennel Roast Pork.

Recipe Recipe