for 2 person

Roasted fennel

1	fennel, cut lengthwise into slices approx. 5 mm thick
1 tbsp	olive oil
¼ tsp	salt

Salad

2 tbsp	herbal vinegar
2 tbsp	olive oil
1	fennel, very thinly sliced
	salt and pepper to taste
40 g	Parmesan, shaved into thin strips using a peeler
1 tbsp	capers, drained
2	Medjool dates, pitted, cut into thin strips

How it's done

Roasted fennel

Place the fennel on a baking tray lined with baking paper, brush with oil, season with salt.

To roast

Approx. 25 mins. in the upper half of an oven preheated to 220°C.

Salad

Combine the vinegar and oil, add the fennel, season. Plate up the salad with the roasted fennel, parmesan, capers and dates.

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