This recipe comes from  Deborah Handforth, veg scheme member, GC board member and excellent cook. She says it takes 10 mins to prepare and is fantastic with a plate of risotto. 

Ingredients

1 fennel

1 orange

12 black olives

glug of olive oil

sprinkle of salt

Method

Cut off base and tops of fennel and slice thinly from the bottom up. Cut the top and bottom off the orange, then carefully cut off all the peel and pith. Cut thin slices from the bottom up, then break them up a bit. Slice across the olives into thirds. Toss together all of the ingredients in a bowl and serve.