Shaved fennel, feta and olive salad

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  • 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.

    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.

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