Bash the fennel seeds in a mortar until coarse, then fry the almonds in oil until pale gold. Stir in the fennel seeds, ginger, honey, and salt, and cook for another minute until they are stickily caramelized, then set aside to cool.

Prepare a bowl of cold lemon water to keep your produce bright. Shave the fennel and slice the apples very thinly, dropping them into the lemon water as you go.

Scoop the seeds out of the cucumber and slice it thinly, then drain the fennel and apple slices very well and combine them with the cucumber and mint in a large bowl.

Whisk together the remaining oil, lemon juice, garam masala, and salt to create a fragrant dressing.

Crumble the cooled, crunchy almonds over the salad and toss with the dressing right before you are ready to eat to maintain the perfect crunch.