- 2 fennel bulbs, trimmed and finely shaved
- Juice of 1 lemon
- 80ml olive oil
- 400g tin of chick peas
- 10 green olives , chopped a bit
- 2 tbs coarsely chopped parsley
Marinate the fennel in the liquids of ten minutes before adding the rest. Serve.
Saturday, June 4, 2011
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