This deliciously nutty garlicky raw fennel salad with lime juice was concocted in a hurry. Though I’m flat out writing my next book at the minute, I had to stop and type the recipe up, in case I forgot how to make it again.
Checking my veggie drawer in the fridge this evening, I discovered half a bulb of fennel begging to be made into something good for tea. Not in the mood for much cooking, I tossed together this raw fennel recipe. Flash fried nuts, garlic and lime juice brought out the special flavours of the chopped raw fennel. If you’ve never tasted raw fennel before, you should try it. I think it tastes even better than cooked fennel.
Vary the nuts according to what type you have in your cupboard – I used almonds, cashews and brazil nuts.
150 grams of fennel is about half a medium sized bulb.