Potato, fennel and basil salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
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.
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
This link may stop to work if/when the BBC removes the recipes