This is a light summery salad, which works really well as a side dish to grilled fish or as a light starter.

Serves 2

Ingredients

  • 1 bulb of fennel
  • 1 orange
  • 2 tablespoons of black olives, sliced
  • 1 tablespoon of chopped dill
  • 1 tablespoon of rapeseed oil

Method

Slice the fennel thinly and place into a bowl
Zest and segment the orange over the fennel (including the juices from the orange)
Add the oil, dill and a pinch of salt
Leave to and for 30 minutes
Arrange on a plate and top with the olives

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