Quick one for ya, rhubarb and fennel slaw.
under 10 mins | serves 2 | top ease
1 lemon, juice
2 tsp golden caster sugar
salt and freshly ground black pepper
1 large stalk rhubarb
1 small fennel
Whisk the lemon juice, sugar, salt and pepper together in a medium bowl.
Trim the fennel, reserve the fronds and remove the outer layer and any tough stalks if necessary.
Thinly slice the rhubarb, fennel and radishes, carefully, with a mandolin into the lemon juice mix and toss immediately to get it all coated.
Leave it to quickle for 5 mins or so.
Drizzle well with olive oil, toss again and transfer to a serving bowl, garnished with the fronds.
Recipe from the wondrous Olia Hercules.