Serve our fennel and rocket salad as a side – raw fennel can be fibrous, but finely slicing it before lightly pickling it in lemon juice breaks it down
Prep:5 mins
Serves 4
1 fennel bulb1⁄2 tsp fennel seeds (optional)1⁄2 lemon, juiced2 tbsp olive oil50g rocket
STEP 1Remove the fronds from the fennel bulb and set aside. Cut away any tough stalks, then thinly slice the bulb using a sharp knife or ideally a mandoline. Tip the fennel slices into a bowl and, using your hands, scrunch through a large pinch of salt, the fennel seeds, if using, and the lemon juice. Cover and leave to stand at room temperature for at least 10 mins, or chill for up to a few hours.STEP 2To serve, drizzle the pickled fennel with the olive oil, then toss through the rocket and reserved fennel fronds. Serve directly from the bowl or pile onto plates.
