Place the cut fennel into a large bowl.
Heat the vinegar with the sugar and water until sugar has dissolved. Remove from heat and tip over the fennel while still hot.
Submerge all the fennel by covering with a small plate to weigh it down. Set aside until it has reached room temperature then drain well.
Shave the cucumbers on a mandolin lengthwise to get nice long strips and add to the fennel with the spring onion, mint, dill tips and baby spinach leaves.
In a jug combine the lemon zest, juice, capers and olive oil and whisk together to combine. Dress the salad and mix well before serving immediately on a large platter.
to pickle the fennel:
3 cups Baydens Organic white vinegar
1 tablespoon sugar
100 millilitres water
5 fennel bulbs coarse ends removed and sliced finely on a mandolin
for the salad:
1 Lebanese cucumber peeled and seeds removed from the core
1 Spring Onion roots removed, finely sliced
1/2 cup fresh mint chopped roughly and tightly packed
1/4 cup fresh dill tips tightly packed
Handful of fresh baby silverbeet or spinach leaves
Zest and juice of 1 lemon
3 tablespoons Capers rinsed and drained
50 millilitres extra virgin olive oil