Lots of pluses with this salad, vegan, delicious, can be made ahead, quick and so easy.
Serves 2
1 fennel bulb, very thinly sliced (mandoline if possible)
1 orange, peeled and cut into segments
juice of ½ lemon
2 tablespoons olive oil
Sea salt and black pepper
few basil leaves, chopped
Mix the fennel and orange segments together, in a small bowl whisk the lemon juice, olive oil, seasoning, basil and any juice from the orange, stir the dressing through the salad and tip on to a serving plate. A handful of grated parmesan over the salad is also lovely for non vegans.
