Grated Beet, Fennel and Apple Salad

10ml apple cider vinegar

100ml olive oil

10g anise seeds

1 large beetroot

2 large fennels

1 Granny Smith apple

¼ bunch dill, chopped

To make dressing, combine apple cider vinegar and oil, and set aside.

Toast anise seeds over a low heat to release aroma and allow to cool. Lightly crush seeds in a mortar and pestle.

Grate the beetroot, fennel and apple, and toss with dill and dressing. To serve, scatter loosely onto a platter and share.