Take the fennel bulbs, core and chop them into thin segments and then set them aside.
Now heat the oil in a frying pan and add the thinly chopped slices of fennel in it and sauté. As they turn light golden in color start adding the chopped garlic and fry for 1 to 2 minutes and put turn the flame low.
In a salad serving bowl add the peri peri sauce, to taste salt and pepper the stated amount of lemon juice, chopped tomatoes and red onions and toss well.
By the time the fennel and the garlic are almost done so take them off the flame and add them into the mixture that you have just prepared and again toss.
Now sprinkle the coriander leaves from the top and the salad is ready to be served.
It is optional to refrigerate it for about half an hour before serving.