This simple dressing is wonderful with all types of crustaceans – we love it with bug tails as part of our Christmas lunch.
- 2 tbsp Herbie’s Spices whole fennel seeds
- 2 cups flat leaf parsley, leaves only
- 6 tbsp lemon juice
- 100ml extra virgin olive oil
- salt and pepper, to taste
- Place fennel seeds, parsley, lemon juice and 1 tbsp oil in a pestle and mortar and pound to a paste, then add in remaining oil and seasoning. Keep refrigerated in an airtight container for up to two weeks.