Fennel, orange and olive salad

A refreshing salad from ‘Vegetables’ by Sophie Grigson.


  1. One fennel bulb, quartered and finely sliced
  2. Two oranges or one pink grapefruit, peeled and sliced or segmented
  3. Some black olives, stopned and sliced
  4. Juce of half a lemon
  5. 4 tbs olive oil


Mix the fennel, oranges/grapefruit and olives in a serving dish.  Whisk the lemon juice with the oil and some salt and pepper and pour over.

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