Fennel relish

A crunchy, zesty way to use fennel that goes really well with fish.

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• 1 fennel bulb with a some of the green leaves if possible
• 2 tablespoons lemon juice
• sea salt and freshly ground black pepper
• 2.5 tablespoons extra virgin olive oil

Method

1. Cut the fennel bulb in quarters from the top.
2. Cut the base off and slice thinly. A mandoline is excellent for this.
3. Toss in lemon juice, olive oil and seasoning

Serving suggestions

Chill for 15 minutes before serving if possible (This goes really well with 7 spice salmon steaks)

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