Spiced Carrot Fennel Tangle

Course Appetizers

Ingredients in this Recipe

1 small handful cilantro leaves
1 tablespoon preserved lemon (about 1/4 1/2 lemon), pulp discarded, minced
1 tablespoon sherry vinegar
1 teaspoon coriander seeds
1 teaspoon cumin seed
1 teaspoon mustard seeds
1/2 fennel bulb
2 tablespoons olive oil
3 carrots, washed and peeled
kosher salt

Recipe Preparation

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