1tbspcider vinegar or lemon juice(I used elderflower vinegar)
8cherry tomatoes - quartered
8large olives - pitted
1small garlic clove - finely chopped
1tbspolive oil(I used the oil from the olive jar)
pinchof sea salt
grind of black pepper
100gwatercress - or salad leaves of choice
Trim the fennel of any tough stalks, reserving some of the leafy fronds. Cut in half and take out the tough core at the bottom. Dice the rest and place in a bowl.
Stir in the vinegar to stop the fennel from browning.
Slice the olives and add to the fennel along with the tomatoes and garlic.
Stir in the salt, pepper and oil.
Snip in the chives with a pair of scissors. Chop any reserved fennel fronds and stir.
Add the watercress just before serving and mix.
It keeps well in the fridge for a couple of days, but don't add the salad leaves until you are ready to serve.Adapted from A Riverford Recipe Box by Bob AndrewPlease note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.