Fennel salad with Lemon and Cumin
Fast, crunchy and perfectly simple. A salad to eat again and again.
| Serves | 4 | Origin | North Africa and Middle East | |
| Preparation | 10 mins | Heat rating |  | (Mild) |
| Cooking | Ease |  | (Very easy) | |
| Vegetarian | No | |||
Ingredients
1/2 tsp Ground Cumin, organic
2 fennel bulbs
1 lemon - juice of
3 tbsps olive oil
salt and pepper to taste
2 fennel bulbs
1 lemon - juice of
3 tbsps olive oil
salt and pepper to taste
Preparation
Wash the fennel bulbs well. Remove the root and the green stalks. Cut the bulbs in two and slice the halves as thinly as you can. Place in a salad bowl, sprinkle with the lemon juice, olive oil, the cumin and salt and pepper. Eat straightaway as a side or a starter.