Roasted fennel is, for me, one of the tastiest vegetables that can come out of the oven but sometimes I want to take advantage of its fresh, raw goodness – refreshing, energising and detoxing – as well as its distinct, aromatic aniseed flavour and gorgeous crunch so only a salad will do.  This is one I prepared in under ten minutes and brings out the best in this bulb.
 

• 1 whole fennel grated, including stalks
• 2-3 carrots grated
• 1/4 cucumber sliced finely
• 1 tablespoon sesame oil (this adds great complimentary flavour)
• Dash of apple cider vinegar (rice vinegar or red wine vinegar will also work) – to give it a vibrant lift
• Quarter squeezed lemon
• Generous seasoning

Mix the grated fennel and grated carrot with the sliced cucumber in a big bowl. Add the rest of ingredients to the bowl and mix again. Serve.

Mine tasted delicious served with soup and then again served on sourdough bread toast.

Give it a go! Fennel love X