Preheat the oven to 200 °C top/bottom heat. Wash the fresh fennel, trim off the hard base, and cut the bulbs into thin wedges (set aside the delicate fennel fronds for garnish). Peel the red onion and cut into wedges. Spread both onto a baking sheet lined with baking paper, drizzle with 2 tbsp of olive oil, and season with a pinch of fine salt and ground black pepper. Roast in the oven for about 20 minutes until the fennel becomes tender and lightly browned at the edges.

Meanwhile, bring the bulgur to a boil with 500 ml of lightly salted water in a pot. Cover and simmer gently over low heat for about 10–12 minutes until the liquid has been completely absorbed. Remove the pot from the heat and let the bulgur stand covered for 5 minutes to swell, then fluff with a fork and allow to cool until lukewarm.

Toast the flaked almonds in a dry pan over medium heat for 2–3 minutes until golden brown, then transfer to a small plate to cool.