PALEO, VEGAN, RAW VEGAN, GLUTEN FREE, DAIRY FREE & SUGAR FREE
1 bulb of fennel
7 or 8 strawberries
1 spring onion
large handful of lambs lettuce or rocket leaves
2 wedges of lemon
2 tbs of white wine vinegar
glug of olive oil
Heat up a griddle pan with no oil. Dry roasting the fennel allows them to become charred quickly without falling apart.
Cook on one side until lovely brown bar marks appear across the skin of the fennel, this takes about 10 minutes each side.
Serve with a glass of chilled wine and enjoy sitting out in the sun with the heat permeating the skin on your face(or in my case, ill close my eyes and pretend its sunny... Irish weather!).