QUICK FENNEL SLAW

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

Ingredients

3 bulbs of fennel, with tops

1 medium red onion, sliced finely

20g fresh parmesan cheese, shaved

1 lemon, juice

3 Tbsp extra virgin olive oil

Sea salt flakes

Freshly ground black pepper

Method

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 thin or if you have a mandolin shave it finely on there. 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.