Seven minute recipe: Fennel and sweet potato salad with lemon

IMG_0187I am still trying to find my way around my new kitchen and I am blaming the kitchen for the fact I ran almost a minute and a half over the seven minute timeframe today.  Really it’s my own fault, one of the tricks to cooking quickly is to be prepared. I usually have everything I am going to need to cook the meal sitting out on the bench top before I begin. Instead today I was scrambling about for a chopping board and a grater part way thought cooking.

Additionally, I chopped my sweet potato way too thick, so it took longer to cook.  Some of the pieces where almost 1cm thick when they should have been a third of that.  Quick cooking like this on the sandwich press not only requires all the pieces to be thin, but also largely the same size.  Using one of those fancy mandolin slicers would be ideal, but additional kitchen equipment is not in the budget until I have recovered from the move.

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The sweet starchy flavour of sweet potatoes also balances out the fennel in this salad, so I have not included a dressing, just a drizzle of olive oil and a squeeze of lemon.   As a kid the aniseed-y taste of fennel really put me off, but I have since learned that taste can be great if its not too overpowering, fennel grilled and with lemon fennel tastes delicious.

Fennel and sweet potato salad with lemon

  • Servings: meal for one or side for two
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  • 1 bulb fennel
  • 2 inches of sweet potato
  • Lemon (1/2 teaspoon zest and for juice)
  • Mixed salad greens
  • Sea salt
  • Olive oil


  1. Chop off the green stalks of the fennel and the base, then slice into sections approximately 1/2 cm thick and place on one half of the sandwich press to grill
  2. Chop the sweet potato into thin slices (1/3 cm ideally) keeping the slices as even as possible, add to the other half of the sandwich press to grill.
  3. Put mixed salad greens on a serving platter and zest a lemon over the top
  4. Squeeze half the lemon over the fennel on the sandwich press
  5. After 4 minutes or so,  the veggies should be looking nicely grilled and should be soft when poked with a fork.  Once there done, grab them off the grill and add to the platter.
  6. Top with a drizzle of olive oil, a pinch of sea salt and the juice of the other half of the lemon

I make a lot of meals using the sandwich press to grill food quickly, for example check out my Warm chickpea and tomato salad or follow this blog to get emailed more tasty meals to cook in seven minutes.


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