This deliciously nutty garlicky raw fennel salad with lime juice was concocted in a hurry. Though I was flat out writing my next book at the time, 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, 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.
The full recipe is in my new book The Sensitive Human, which will also be published in Kindle shortly.