Wash the baby spinach and set aside. Wash and pat dry fennel and red pepper.
Trim the fennel from the top and bottom, then cut in half length wise. Further cut each side into wedges insuring the fennel is still connected to the bottom and not falling apart. ( this helps in the grilling ). Cut out the tough core from the bottom of each halk of the fennel.
Cut the red pepper in half, remove seeds and cut into wedges.
Transfer the fennel and red pepper into a bowl. Add the apple cider vinegar, olive oil, salt and pepper and give it a good mix.
Grill the fennel on a pan over a high heat for a couple of minutes, on each side. the fennel will have a beautiful caramel coulour and become a bit soft. Transfer into a bowl and set aside.
Grill the red pepper on each side, on the same pan over a high heat until you have nice char marks. Set aside to cool.
In a bowl mix the yogurt, turmeric, cumin powder and kala namak until the spices are incorporated and there are no lumps.
Transfer the baby spinach to a plate. Add the fennel and red pepper wedges. Spoon on dollops of spiced yohurt. Finish with omega 3 seed mix.