Rustle up this fresh and crunchy salad to serve with your favourite mains. It works really well alongside pasta
Nutrition: Per serving
Trim the fennel bulbs and, using a mandoline or sharp knife, carefully cut into wafer-thin slices. Mix the lemon juice and red onion together in a non-metallic jar with a pinch of salt. Shake well and set aside for 5 mins. Add the mustard and olive oil, then shake well again to emulsify. Season to taste.
Toss the parsley leaves and stalks with the chives, dill, celery, rocket and fennel in a large serving bowl. Drizzle over the dressing and scatter over the cheese.
