This fresh salad brings spring to your plate. The fennel is deliciously crunchy and has a light anise flavour, while the artichoke has a soft, creamy texture. The feta adds just that little bit of saltiness, which makes all the flavours come together perfectly. Delicious as a light start to your Easter brunch or lunch!
Slice the fennel thinly.
Drain the artichoke hearts and cut them into quarters.
Combine the fennel, artichokes, and arugula in a bowl.
Drizzle with olive oil and lemon juice, and toss well.
Crumble the feta on top and season with salt and pepper.
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