This is the easiest and the best way to munch on fennel.
1 bulb of fennel
1 cucumber
Organic Olive oil
Balsamic Vinegar
Salt to taste
Wash and clean fennel, discard the long stalks.
Chop up the bulb of a fennel finely, leaving out the centre. Chop up the cucumber in half length ways and then chop diagonally into 2 cm slices. Combine fennel and cucumber. Dress with a generous drizzle of balsamic and olive oil, sprinkle with salt and enjoy.
