Very colourful and flavourful
salad.
1. Cut fennel into thin strips,
marinate with salt, pepper and a spoonful of brown sugar for around half an hour,
until soft.
2. Dry roast shredded coconut
in a pan, stirring all the time until golden.
3. Mix fennel with a handful
of cranberry (or raisin), sprinkle roasted coconut on top.
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