POTATO, FENNEL AND BASIL SALAD
Ingredients
- 1 tbsp olive oil
- 150g/5½oz Anya potatoes (or other small potatoes)
- boiled until tender
- drained and halved lengthways
- ½ fennel bulb
- finely sliced
- ½ lemon
- juice only
- salt and freshly ground black pepper
- small handful fresh basil leaves
- to garnish
Directions
- Heat the oil in a frying pan over a medium heat and fry the potatoes until golden-brown.
- Add the fennel and lemon juice and stir well. Season with salt and freshly ground black pepper and cook until the fennel is tender.
- To serve
- place the warm salad onto a plate and garnish with basil leaves.
