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A gorgeous pop of colour for any spread, this dish also packs a heap of flavour, thanks to the sauce drizzled over it. The key ingredient? Umeboshi — a sort of ‘pickled plum’ from Japan — is a powerful little salty-sour flavour bomb!

You will need

Serves 2

  • 1 fennel bulb, cut into quarters
  • 1 Lebanese cucumber, sliced into rounds
  • 4 small umeboshi, roughly chopped
  • 1 tablespoon black garlic cloves
  • 2 tablespoons vegan 'fish' sauce
  • 2 tablespoons extra virgin olive oil
  • 1 long red chilli, seeds removed and thinly sliced (optional)
  • 1 punnet edible fresh flowers
  • White sushi rice, cooked, for serving

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5 mins to prep

20 mins to cook

  1. Step 1

    Heat a griddle pan on high heat. Use your hands to rub oil into the cut sides of your fennel wedges to coat evenly, then grill until slightly charred on the outside (the inside should still be raw and crunchy).

  2. Step 2

    Cut the cucumbers into thin rounds and place in a bowl with a pinch of salt. Toss through, to allow the cucumber to pickle a bit.

  3. Step 3

    In another bowl, combine the umeboshi, black garlic, ‘fish’ sauce and olive oil together and stir. This will make your dressing.

  4. Step 4

    Once both cut sides of the fennel are charred (you’ll have to turn them once to achieve this!), place on a serving tray and drizzle with the dressing.

  5. Step 5

    Top with the pickled cucumbers and chilli, and garnish with edible flowers.

Recipe: Simon Toohey

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