Fennel, pistachio and sumac salad

Ingredients

• 1 large bulb of fennel
• 1/2 organic lemon preferably
• 4 tablespoon(s) of olive oil
• 6 tablespoon(s) unsalted roasted pistachios
• 1/2 teaspoon(s) sumac
• 1/2 teaspoon(s) fennel seeds
• 2 small sprigs of dill

Preparation

1. Squeeze the lemon and mix the juice with the olive oil. Salt, pepper.

2. Coarsely crush the pistachios.

3. Wash the fennel under cold water and remove damaged parts if necessary.

4. Using a mandolin, cut it into very thin slices. Place them in a dish, sprinkle them with vinaigrette and mix well.

5. Sprinkle with sumac, fennel seeds, chopped dill and crushed pistachios. Mix well and refrigerate until serving.