- 2 fennel bulbs
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1 small red onion
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 preserved lemons
- good handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.