Cancerbackup: Fennel & olive salad

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Fennel and olive salad

Serves 4

Ingredients


Bowl of black olives
  • 2-3 bulbs fennel
  • 1 red pepper
  • 8 black olives
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper

Instructions

  1. Cut off the tops of the fennel bulbs and a thick slice from the bottom of each. Remove any tough or blemished outer layers.
  2. Slice the fennel very thinly and arrange on a platter.
  3. Remove the stalk and seeds from the red pepper and cut into thin
    slices lengthwise. Arrange over the fennel.
  4. Scatter the olives over the top.
  5. Dress with the olive oil, add seasoning and serve.

Nutritional information (approximate values per portion)
Energy: 100 kcal; Protein: 1g; Fat: 9g (of which saturates: 1g); Carbohydrate: 3g; Fibre: 2g.


Content last reviewed: 01 April 2006
Page last modified: 07 July 2006

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