Shanklish Salad - cooking recipe

Ingredients

2 large fennel bulbs, with tips stalks and fronds intact
1/2 small Spanish onion, very thinly sliced
200 g feta (or Shanklish cheese)
2 teaspoons za'atar spice mix (if using feta)
1 slice preserved lemon, wedge, pith and flesh removed, very thinly sliced
2 tablespoons extra virgin olive oil

Preparation

Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve.
To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za'atar first before crumbling.).
Scatter with reserved fennel fronds and drizzle with olive oil.