Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 1
Vegetarian
Ingredients
- 1 tbsp olive oil
- 150g/5½oz Anya potatoes (or other small potatoes), boiled until tender, drained and halved lengthways
- ½ fennel bulb, finely sliced
- ½ lemon, juice only
- salt and freshly ground black pepper
- small handful fresh basil leaves, to garnish
Method
1. Heat the oil in a frying pan over a medium heat and fry the potatoes until golden-brown.
2. Add the fennel and lemon juice and stir well. Season with salt and freshly ground black pepper and cook until the fennel is tender.
3. To serve, place the warm salad onto a plate and garnish with basil leaves.
Cooking time: less than 10 mins
Serves 1
Vegetarian
Ingredients
- 1 tbsp olive oil
- 150g/5½oz Anya potatoes (or other small potatoes), boiled until tender, drained and halved lengthways
- ½ fennel bulb, finely sliced
- ½ lemon, juice only
- salt and freshly ground black pepper
- small handful fresh basil leaves, to garnish
Method
1. Heat the oil in a frying pan over a medium heat and fry the potatoes until golden-brown.
2. Add the fennel and lemon juice and stir well. Season with salt and freshly ground black pepper and cook until the fennel is tender.
3. To serve, place the warm salad onto a plate and garnish with basil leaves.
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