Ingredients

Method

• 2 fennel large bulbs
• 3 T olive oil
• 1 T lemon juice
• Sea salt and freshly ground black pepper, to taste
• 50 g Parmesan, freshly shaved
• 30–40 g rocket

Method

Ingredients

1. Trim the fennel and slice into thin shavings. Soak in cold water for 20 minutes.

2. Drain and dry, then mix with 2 T olive oil and the lemon juice. Add a little salt and black pepper. Turn onto a small platter, add shavings of Parmesan, top with rocket and drizzle over the remaining olive oil. Add a little salt and a twist of black pepper.

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