A recipe from Nigel Slater
Ingredients
- 4 large juicy oranges
- 1 bulb fennel
- 4 oz pitted black olives
- 3 tbsps flat leaf parsley leaves coarsely chopped
- 3 tbsps extra virgin olive oil
Servings:
Instructions
- Peel the oranges and carefully remove all the pith. Slice the oranges into thin rounds.
- Cut the fennel in half and slice it thinly. Gently toss with the orange slices, pouring over any juice.
- Chop the olives into rough fine dice. Mix them with the chopped parsley and olive oil. Spoon this dressing over the oranges and fennel and serve.
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