Fennel, Chickpea and Preserved Lemon Salad

Method

Make it happen

1. 01

   Wash the fresh vegetables and herbs, then drain or dry them well before assembling the salad.

2. 02

   Slice fennel very finely and keep its tender green fronds aside.

3. 03

   Whisk chopped preserved lemon, oil and lemon juice to coat the chickpeas and vegetables.

4. 04

   Combine everything in a serving bowl or platter, add any delicate cheese last, and serve four portions while the textures are fresh.