Finely shred the fennel by hand or on a mandolin.

Finely slice the red onion and mix with the lemon juice to soften the flavour.

Quarter the preserved lemons, then scoop out and discard the flesh.

Finely chop the peel and add to the fennel.

2)Mix the mint leaves into the fennel and lemon.

Add the onion, olive

oil and some seasoning, and toss well to mix.