Shaved Fennel, Pecan And Parsley Salad - cooking recipe

Ingredients

2/3 cup roasted pecans, coarsely chopped
2 tbsp olive oil
1 tbsp lemon juice
2 stalks celery, trimmed
3 bulbs baby fennel, trimmed
3 tbsp parsley leaves
3/4 cup feta cheese

Preparation

Stir the chopped roasted pecans and the olive oil in a small frying pan over a low heat for about 5 mins or until the pecans are browned. Allow to cool, then stir in the lemon juice. Slice the baby fennel bulbs and celery stalks as thinly as possible, using a mandoline if you can.
Combine the nut mixture, fennel and celery in a large bowl with the parsley leaves. Divide the salad among serving plates, sprinkle with coarsely crumbled feta cheese and serve.