This is a lovely, refreshing side dish that will compliment many meals. I sliced a couple fennel bulbs and tossed them with red onions, smoked sea salt, black pepper and a tiny pinch of coriander, then sectioned a grapefruit, squeezed the juice and massaged lighting with my hands. Oil cured olives, a touch of olive oil and parsley finished it off.
You can make this in 10 minutes, and it just gets better as it sits. I loved it the next day in a wrap with roasted red pepper hummus.