Prepare 350 g raw fennel bulb, 300 g raw orange, 60 g green olives, 15 g olive oil. Remove the hard core from fennel and slice it paper-thin; segment the orange.

Ingredients

• 350 gFennel, bulb, raw
• 300 gOranges, raw, all commercial varieties
• 60 gOlives, green
• 15 gOil, olive, salad or cooking

Method

1. Prepare 350 g raw fennel bulb, 300 g raw orange, 60 g green olives, 15 g olive oil. Remove the hard core from fennel and slice it paper-thin; segment the orange.
2. Toss fennel with orange, add olives and oil and serve fresh.