Fennel, chickpea, parsley and green olive salad

• 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.

Fenel and blood orange salad

Slice your oranges (or ruby grapefruit, in this case) into bit-size chunks, and arrange on plate with thinly-sliced fennel.

Add rocket, black olives. Drizzle over with olive oil lightly. Tasty-zingy-yummy.