Fennel & cilantro salad recipe

Ingredients

• 2 medium fennel bulbs, with fronds
• 1 large tomato, or 2 small ones
• bunch of cilantro
• 3 tbsp sesame seeds

• 1 tsp agave syrup
• squeeze of lemon juice
• 1 tbsp balsamic vinegar
• 1 tbsp cold-pressed sesame oil
• salt and freshly ground black pepper

1. Cut out the core of the fennel bulbs. Using a mandolin or a sharp knife, finely slice the bulbs. Reserve the fronds. Remove the tomato stem. Cut the tomato into pieces, making sure the pieces are not too small. Pick the cilantro leaves and chop them coarsely. Chop the fennel fronds coarsely.
2. Place the agave syrup, lemon juice, vinegar, oil, salt, and pepper into a bowl. Whisk well to combine. Add the fennel, tomatoes, cilantro, and sesame seeds. Toss the salad, and let it steep for 15–20 minutes before serving.