A refreshing salad from ‘Vegetables’ by Sophie Grigson.
- One fennel bulb, quartered and finely sliced
- Two oranges or one pink grapefruit, peeled and sliced or segmented
- Some black olives, stopned and sliced
- Juce of half a lemon
- 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.