Heat up the oven to 180°. Once hot, roast the whole almonds for about 10 minutes or until nicely fragrant. While they're roasting, continue with the steps beow.
Wash the fennel and remove the fennel fronds. Roughly chop the fronds and put them into the salad bowl together with the rocket.
Finely slice the fennel, preferably with a mandolin, and add it to the bowl as well.
Slice the strawberries and mix them in the bowl with the fennel, fennel fronds and rocket.
Add some lemon zest to the salad, as well as the juice of 1/2 lemon and a drizzle of olive oil. Add salt & pepper to taste and roughly mix everything together.
Once the almonds are roasted, crush them up and add them to the salad. Enjoy!
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