This is a fennel and feta salad which goes very well with fish (for example, sea bass with cider and bacon). It can be made ahead of time – very conveniently!

This salad has a great appearance… the black olives punctuate the creamy slices of fennel beautifully.

Recipe for fabulous fennel and feta salad with black olives and pecans

Serves 2

Ingredients

• 1 bulb of fennel
• 1 baby gem
• 2 tbsps pecans (I use pecans for this as they are less bitter than walnuts)
• 1 tbsp black olives – pitted
• a sprig of mint – four or five leaves
• freshly ground pepper
• olive oil for frying
• 100g/3 oz – half a pack of feta
• 3 tbsps walnut oil
• 1 tbsp lemon juice

Method

1. Slice the fennel thinly, reserving the fronds, and fry in a little olive oil until it starts to turn golden.
2. Meanwhile very roughly chop the pecans – add them to the fennel a couple of minutes before it is done.
3. Shred the baby gem (I think the ruby variety looks good in this salad), and put it in the salad bowl.
4. Roughly chop the black olives – add to the baby gem. Snip in the mint leaves, crumble in the feta.
5. Make a dressing with the walnut oil, lemon juice and some pepper.
6. Add the fennel and pecans to the salad, and then dress it. Garnish with the reserved fennel fronds.