Zest lemon into a small bowl. Add miso paste and juice of half a lemon (more if desired). Whisk until homogenous, then add olive oil and maple syrup. Salt and pepper to taste.

Shave fennel really thinly using a mandoline or a sharp knife.

Toast fennel seeds in a dry frying pan until fragrant - transfer to a pestle and mortar and crush well.

Toast almonds in the same frying pan until lightly charred and fragrant. Chop roughly.

Place sliced fennel, chopped coriander, crushed fennel seeds and the dressing in a mixing bowl - toss well to coat. Adjust seasoning to taste.

Arrange dressed fennel on a platter along with slices of nectarine. Top with chopped almonds and extra coriander leaves.