Ingredients
Method
1.Stir ½ cup coarsely chopped roasted pecans and 2 tablespoons olive oil in small frying pan, over low heat, about 5 minutes or until pecans are browned, cool. Stir in 1 tablespoon lemon juice. Slice 3 trimmed baby fennel bulbs and 2 trimmed celery stalks as thinly as possible (use a mandoline or V-slicer if you can).Combine nut mixture, fennel and celery in large bowl with 1 cup firmly packed fresh flat-leaf parsley leaves. Divide salad among serving plates, sprinkle with coarsely crumbled 100g piece fetta cheese.
