Fennel, coriander and lemon salad
- 4 fennel bulbs, thinly sliced
- 200g fresh coriander, leaves only
- 80ml (? cup) olive oil
- juice and zest of 1 lemon
- 15ml (1 tbsp) wholegrain mustard
- salt and freshly ground black pepper, to taste
Place the fennel and coriander in a bowl and toss to combine.
Mix together the rest of the ingredients, pour over the salad and serve.