Shaved fennel salad with lime, sango sprouts and Thai basil

Babiche Martens

Ingredients

2	Carrots
2	Fennel bulbs (Main)
3	Limes, (zested and juiced)
50 g	Thai basil leaves
1 punnet	Sango sprouts, (or substitute with mixed sprouts and alfalfa)
1 Tbsp	Rice bran oil
1 Tbsp	Avocado oil
½ tsp	Caster sugar
1 to taste	Salt & freshly ground pepper

Directions

1. Remove the cores of the fennel bulbs and discard. Slice the bulb finely.
2. Peel the carrots, then use the peeler to shave the carrots into long strips.
3. Zest the limes then add with the juice to the fennel, carrots and sprouts.
4. Add the rest of the ingredients, gently mix and leave to marinate for at least one hour in the fridge before serving.