Cuttlefish, Monk's Beard, and Fennel Salad Recipe - Great British Chefs

Ingredients

• 1 leek, trimmed and sliced finely on an angle
• 1 bulb of fennel, fronds diced and bulb sliced as thin as paper by hand or with a spiraliser
• 1 unwaxed lemon, zested and juiced
• freshly ground black pepper
• 1 bunch of monk's beard, roots trimmed and cooked for 15 seconds in boiling water
• 250g of cuttlefish, prepared, cleaned, membrane removed and cut into thin strips
• 3 tbsp of olive oil
• salt