Recipe for raw fennel salad with nectarine, bottarga and hazelnut chermoula

• 20g of hazelnuts

1 tsp of date syrup or honey

• 20 g of potash

Recipe: Slice the fennel into thin rounds using a mandoline. Set aside in a mixing bowl.

Finely chop the herbs, reserving a few leaves for garnish.

Roast the hazelnuts for 5-6 minutes in the oven at 180 degrees.

In the herb mixture, zest the orange and the two whole lemons.

Peel the ginger and garlic clove and grate them over the mixture.

Cut half of the nectarine into small cubes and add to the mixture.

Add the olive oil, salt, chili pepper, vinegar and date syrup or honey.

Add the juice of half an orange.

Chop the roasted hazelnuts and add two handfuls. Mix.

Add the chermoula to the fennel and mix.

Using a vegetable peeler, grate the bottarga into the mixture.

Add the remaining thinly sliced ​​nectarine and the remaining hazelnuts. Garnish with the whole herbs.

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