Fennel orange and basil salad

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.