Raw Fennel Fragrant Salad

I knocked up a lovely little fragrant salad to accompany some fantastic locally produced beef sausages earlier. Here's the recipe:

1 fennel bulb, raw, thinly sliced
Handful of spinach leaves, roughly chopped
1/6 head raw red cabbage, thinly sliced.
1 raw carrot, thinly sliced lengthwise.
1 large red chilli, seeds removed, thinly sliced.
1 large glug olive oil
Pinch Himalayan rock salt
Juice of half a lemon

Mix all ingredients together and allow the flavours to infuse for 20 mins.

Serve and enjoy.