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Recipe by olive magazine

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1. Trim the fronds off the fennel and set aside, discard the outer leaves and trim the root. Set the mandolin blade to its finest, slice the fennel across the base and the cucumber across the blade.
2. Toss the slices in the lemon juice. Add the chilli, lemon slices, fronds, a slug of olive oil and season.

Per serving

54 kcalories, protein 1.4g, carbohydrate 3.2g, fat 4 g, saturated fat 0.6g, fibre 2g, salt 0.3 g

http://www.bbcgoodfood.com/recipes/6910/

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Ingredients

• 2 medium fennel bulbs
• 1 cucumber , peeled
• 1 lemon , pith cut off, segments sliced and any juices collected
• 1 red chilli , finely chopped
• olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 2 medium fennel bulbs
• 1 cucumber , peeled
• 1 lemon , pith cut off, segments sliced and any juices collected
• 1 red chilli , finely chopped
• olive oil

Per serving

54 kcalories, protein 1.4g, carbohydrate 3.2g, fat 4 g, saturated fat 0.6g, fibre 2g, salt 0.3 g

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