Fennel, carrot and lily bulb salad

Ingredients (serves 4):

1 large fennel bulb, about 400g

2 carrots, washed and peeled

2-3 fresh lily bulbs Cherry tomatoes, sliced For dressing:

2 tbsp extra virgin olive oil

Juice of 1 lemon

1 tsp sesame oil

1 large clove garlic

1 tsp black or white sesame seeds

Sea salt and pepper to taste

Dried cranberries, or chopped candied hawthorn

Method:

1. Cut off the top of the fennel bulb and trim the root end. Shave off, or cut, very thin slivers and briefly refresh in icy cold water.

2. Peel carrots and make a few deep cuts down the length of the carrot. Using a vegetable peeler, shave off long strips. Refresh in cold water.

3. Trim off the darkened tips of the lily bulbs and break the "petals" apart. Wash and rinse well. Cut cherry tomatoes into slices.

4. Dry all the vegetables well and pile on top of a large platter.

5. Combine dressing ingredients in a jam jar or screw-top container and give a few good shakes to emulsify. Just before serving, spoon over the salad. Garnish with a little more sesame seeds and some cranberries or candied hawthorn.

Food notes:

Slicing root and bulb vegetables very thinly will give them a nice crisp texture that is more delicate. One secret is to invest in a good vegetable peeler with a nice keen edge.

Shaving the vegetables will definitely give you thinner slices than if you used a knife.

Lily bulbs are actually the corms of the flower. These edible "bulbs" are very crisp and naturally sweet. Although they are often used in stir-fries, lily bulbs are very good raw, as well. The best come from Lanzhou, and they are shipped nation-wide vacuum packed and very fresh.