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Shaved Fennel Salad with Skordalia and Dukkah

With chef Al Brown


Serves 6


Step 1. Skordalia


Ingredients :

550 gm Floury Potatoes

½ cup Ground Almonds (lightly toasted)

1 cup Milk

¼ cup Roasted Garlic (finely chopped)

4 Tbl Lemon Juice

Up to ½ cup Extra Virgin Olive Oil

Flakey Sea Salt and Fresh Black Pepper

(can substitute roasted garlic for ½ tsp fresh minced garlic)



Place the potatoes in a suitable sized saucepan. Cover with cold salted water. 

Cook until soft over medium heat.

Strain the potatoes, then mash until all lumps are gone.

Stir through the ground almonds, then add the milk, roasted garlic and lemon juice.

Stir through the olive oil until the mixture resembles a smooth wet mash potato.

Season with sea salt and fresh black pepper.



Step 2. Cooking and Serving



3 large Fennel Bulbs (thinly sliced)

1/2 cup Red Onion (thinly sliced)

¼ cup Yellow Celery Leaves

¼ cup Italian Parsley Leaves

¼ cup Dill

¼ cup Chervil

¼ cup Mint

1 Lemon (zest and juice)

1/4 cup Lemon & Fennel Oil (substitute with olive oil) 

Pinch Sugar

Flakey Sea Salt and Freshly Ground Black Pepper  


½ cup Dukkah




In a large mixing bowl, lightly toss together the shaved fennel, red onion, yellow celery leaves, and herbs.

Add the zest and juice of a lemon, a slug of lemon & fennel oil and a pinch of sugar.

Season with a little sea salt and black pepper.

 Spread a generous dollop of skordalia onto your plates, top with fennel salad and finish with a scattering of dukkah.