Quick Fennel, Orange & Black Olive Salad

This recipe comes from box scheme member Deborah Handforth, who writes the lovely London Plains blog http://blog.londonplains.com

Ingredients

  • 1 fennel
  • 1 orange
  • 12 black olives
  • glug olive oil
  • sprinkle of salt

Method

This takes 10 mins to prepare and is fantastic with a plate of risotto. Cut off base and tops of fennel and slice thinly from the bottom up. Cut the top and bottom off the orange, then carefully cut off all the peel and pith. Cut thin slices from the bottom up, then break them up a bit. Slice across the olives into thirds. Toss together all of the ingredients in a bowl and serve.

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