Omek houria

Instructions

1. Slice the fennel, onion and cucumber into thin strips using a mandoline or a knife.
2. Deseed the tomatoes and cut them into small cubes. Thinly slice the green chili.
3. In a salad bowl, combine all the vegetables and add the chopped parsley.
4. Make the dressing with the lemon juice, olive oil, salt, pepper and cumin.
5. Pour the dressing over the salad and toss gently.
6. Let it rest for 10 minutes in the fridge so the fennel softens, then serve.