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| Parenting Essentials |
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Fennel, Tomato & Olive Salad |
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Salads are great when you don't feel like having something too heavy. It keeps you full and is at the same time highly nutritious.
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Serves: 6 people |
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5 tablespoons extra virgin olive oil |
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2 tablespoons soya oil |
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4 tablespoons lemon juice |
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15 black olives (halved and pitted) |
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500 g fennel bulb |
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300 g ripe tomatoes |
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| 1. |
Whisk oil, lemon juice and seasoning together. Add the olives to the dressing. |
| 2. |
Snip off the feathery ends of the fennel, slice thinly crossways. |
| 3. |
Blanch in boiling water (salted) for 5 minutes, drain. |
| 4. |
While it is still warm, stir into the dressing. |
| 5. |
When cooled, cover tightly and refrigerate until required. |
| 6. |
Skin and slice the tomatoes. Refrigerate covered. |
| 7. |
To serve, arrange the tomatoes and fennel mixture on individual serving plates and snip the fennel tops over them. |
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Our Guidebooks |
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