Serves 4 as side

115g fennel, thinly sliced
½ -1 small garlic clove, chopped
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
¼ tsp salt

115g red beetroot (beet), finely grated
70g granny smith apple, cored and diced
20g roughly , reserve a spoonful for garnish
10g finely sliced spring onion (white part only)
15g mint leaves, shredded thickly, reserve a few leaves for garnish
1 tbsp chopped parsley
zest and juice of ½ lime
zest of ½ orange, juice of 1 small orange
2 tbsp extra virgin olive oil
1 tsp ground cumin seeds, toasted and ground
½ tsp fennel seeds , toasted and ground
½ tsp cardamom seeds, toasted and ground
½ tsp La Chinata Smoked Paprika Sweet
½ tsp Pomegranate Molasses
¼ tsp salt
10 grinds black pepper
1 tbsp toasted Kiwi Quinoa

Marinate the fennel and garlic in the vinegar, oil and salt and chill until softened, at least 30 minutes or overnight.
Mix together with all the remaining ingredients except the quinoa. Garnish with the toasted quinoa and the reserved walnuts and mint leaves.

Try serving with Sabato Duck Confit
 

Recipe by Natasha MacAller and photography by Manja Wachsmuth