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This makes a simple, healthy vegetarian main, or a side to fish or chicken. For a vegan version, leave out the feta. Braising fennel this way reduces its pungent aniseed flavour and brings out its sweetness. If you want a lighter salad leave out the bulgur and serve the fennel on a bed of salad leaves, tossed with orange segments, black olives and peppery olive oil.

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