Orange blossom marinated fennel

Ingredients (serves 2)

• 1 fennel bulb, thinly sliced

• 1 Tsp fresh ginger, sliced

• 2 Tbs apple cider vinegar

• 1 Tbs lemon juice

• 1 Tbs orange blossom water

• 2 Tbs filtered water

• 2 Tbs olive oil

• 1 Tsp pink hymalayan salt

• A pinch of black pepper

Method

1. In a bowl, whisk together the ginger, the apple cider vinegar, the lemon juice, the orange blossom water, the filtered water, the olive oil, the salt and the pepper to make the marinade

2. Coat the fennel slices with the marinade and let them rest in the fridge for at least an hour before serving

Recipe by Hind Tahboub and Diala Tufenkji

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