1 fennel bulb, thinly sliced 1 lemon, juiced 2-3 tablespoons extra-virgin olive oil 1 pear, thinly sliced baby spinach or rocket leaves macadamia nuts, roughly chopped
1. Add fennel, lemon juice and olive oil in a bowl. Toss to combine and refrigerate for a couple of hours.
2. To serve, simply toss the marinated fennel with the rest of the ingredients.