Spring chicken with lemon honey and cardamom, with red onion and fennel salad / Jason Lowe
Serves 4

2 bulbs of fennel, quartered and very thinly sliced
1 red onion, peeled and thinly sliced
2-3tbsp olive oil
2tbsp cider vinegar

Mix the sliced fennel and red onions with the oil and vinegar, whisked together, then season to taste.

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