Serve with two 5 oz servings of protein.

1. Prep
   1. Cut bulb into quarters. Remove core completely (make sure leaves are separated. Cut in to long sticks.
   2. Thinly slice the onion
   3. Zest and juice half the lemon (keep separate)
   4. Thinly slice the radishes
   5. Strip mint leaves and coarsely chop
2. Cook
   1. Add fennel, onion and lemon juice to a bowl. Salt and pepper to taste and toss.
   2. Brown the snap peas in a hot oiled pan for 3 to 4 minutes
   3. Add the peas, radishes, mint, lemon zest, and olive oil to the fennel mixture and toss to coat