Ingredients:
- 2 fennel bulbs (white and light green parts only)
- 1-2 celery stalks + leaves
- 4 spring onions
- 8-10 radishes
- 2 tablespoons sunflower seeds
- 5 sprigs of mint
- 5 sprigs of flat parsley
- Juice of 1 lemon
- 1/3 cup olive oil
- 1 teaspoon coarse salt
- Freshly ground black pepper, to taste
Instructions:
- Wash vegetables and herbs, peel the onions.2. Finely chop fennel and celery stalks. Chop herbs and slice radishes. Dry roast sunflower seeds in a skillet until fragrant. Chop spring onion.3. Mix lemon juice with olive oil, salt and pepper. Gently toss all of the ingredients with the vinaigrette and serve immediately.Note: Before cutting the vegetables, soak them in a bowl of ice-cold water with ice cubes to make them extra crunchy.
