Ingredients

2 small fennel bulbs, thinly sliced

1 cup fresh cilantro, chopped

¼ cup fresh parsley, chopped

¼ teaspoon Aleppo pepper or harissa

1 clove garlic, minced  

3 tablespoons olive oil

2 tablespoons lemon juice, plus more to taste

1 teaspoon kosher salt

Directions

1. Combine all the ingredients in a bowl and toss to combine. Refrigerate and serve at least 4 hours later this will allow the flavours to meld.