In season: Quick fennel slaw

Photo by Simon Lambert
Photo by Simon Lambert
I love these quick accompaniments as they are enjoyable to prepare and fantastic to eat. The fresh crunch of fennel works so well with fish, pork and chicken.

Serves 4 as a side

3 bulbs of fennel, with tops
1 medium red onion, sliced finely
20g fresh Parmesan cheese, shaved
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Sea salt flakes
Freshly ground black pepper

Prepare the fennel by removing the long stems and leafy tops (keeping the leaves). Remove any tough outer leaves and slice the fennel bulb very, very thinly, or if you have a mandolin, shave it finely. Place into a large bowl.

Add the sliced onion, Parmesan and a handful of the fennel leaves, roughly chopped. Season lightly with salt and pepper.

Mix the lemon juice with the oil, season with a pinch of salt and mix to combine. Drizzle over fennel and toss well to combine.

Serve.

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