Cut the stalks from the fennel bulbs and chop a few sprigs of the leaves.

Steam them for about 20 minutes, or until the fennel bulbs are tender when pierced with a fork.

Cut the fennel bulb and red onion into 6-8 wedges so that each wedge measures about 2cm.

Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.

The fennel bulb can be cut into half-inch slices for broiling.

Arrange the vegetables on a platter, including the fennel bulb.

Remove the stalks and feathery leaves from the fennel bulbs.

Pull off and discard the two tough outer layers of the fennel bulb.

Mix in the minced fennel bulb and leaves and the onion.

Trim the stems and leaves from the fennel bulbs.