A fresh and tasty fennel salad with tomatoes, olives and watercress. Eat on its own as a light spring lunch or use to accompany any number of other dishes.
1tbspapple cider vinegaror lemon juice (I used elderflower vinegar)
8cherry tomatoesquartered
8large olivespitted
10chive leaves
1clovegarlic(small) finely chopped
1tbspolive oil(I used the oil from the olive jar)
1pinchsea salt
1grindblack pepper
100gwatercressor salad leaves of choice
Instructions
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.
1 fennel bulb
Stir in the vinegar or lemon juice to stop the fennel from browning.
1 tbsp apple cider vinegar
Slice the olives and add to the fennel along with the tomatoes and garlic.
Snip in the chives with a pair of scissors. Chop any reserved fennel fronds and stir.
10 chive leaves
Add the watercress just before serving and mix.
100 g watercress
Notes
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.