A Japanese-style mandolin makes a reasonably priced addition to the kitchen and is incredibly useful for creating delicate, shaved salads in no time
Serves 6 as a side dish
2 large fennel bulbs, trimmed and halved
300g green beans, trimmed and halved 1 small bunch dill, chopped 150g black olives, drained and stoned 150g feta cheese 4 tbsp extra virgin olive oil Juice of 1 lemon 1 tsp mild honey or caster sugar
Step 1) Use a mandolin, peeler or food processor to slice the fennel as thinly as possible – it is the delicacy of the slices that makes this salad so fantastic. Boil or steam the beans for 4 to 5 minutes until just tender. Refresh under cool water and drain well.
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Step 2) Toss the fennel, beans, dill, olives and crumbled feta together. Combine the olive oil, lemon juice and honey or sugar to make a dressing. Season to taste, going easy on the salt, as feta is already salty, and pour over the salad just before serving.