Yasmin Khan showcased her Palestinian Donyana salad recipe on Sunday Brunch.

The ingredients are: 2 fennel bulbs (about 300g in total), 1 Granny Smith apple, or other tart apple, 15g dill, coarse stalks removed, finely chopped, 15g parsley leaves, finely chopped, 30g sweetened dried cranberries or sour cherries, 50g blanched almonds, roughly chopped, juice of ½ orange, or to taste, juice of ½ lemon, or to taste, zest of 1 organic or unwaxed orange, removed with a zester, 2 tablespoons extra virgin olive oil, sea salt and freshly ground black pepper.

See the recipe in Yasmin’s book titled: Zaitoun: Recipes and Stories from the Palestinian Kitchen available from Amazon now.