Pickled fennel slaw with tinned sardines*

Serves 1

• 0.25 fennel bulb
• 0 Salt
• 2 tbsp white-wine vinegar
• 1 tsp caster sugar
• 1 pinch fennel seeds
• 0.5 kohlrabi
• 0.5 shallot
• 1 tin sardines
• 0 Olive oil
• 0 Dried chilli flakes

Step 1
Finely slice the fennel and put it in a bowl with a pinch of salt and any of its fronds.

Step 2
In another bowl, whisk the vinegar with the caster sugar until the sugar has dissolved, then add the fennel seeds.

Step 3
Peel and shave strips from the kohlrabi into the vinegar, then finely slice the shallot and add that too.

Step 4
Toss to coat, set aside for 10-15 minutes, then combine with the fennel.

Step 5
When it’s time to eat, open the tin of sardines.

Step 6
If they’re packed in chilli oil, drizzle some of this over the salad.

Step 7
Flake over the sardine and enjoy.