• 4servings
  • 54calories

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 2 medium fennel bulbs

  2. 1 cucumber , peeled

  3. 1 lemon , pith cut off, segments sliced and any juices collected

  4. 1 red chilli , finely chopped

  5. olive oil

Instructions Jump to Ingredients ↑

  1. Trim the fronds off the fennel and set aside, discard the outer leaves and trim the root. Set the mandolin blade to its finest, slice the fennel across the base and the cucumber across the blade.

  2. Toss the slices in the lemon juice. Add the chilli, lemon slices, fronds, a slug of olive oil and season.


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