3 April 2009
1 fennel bulb, sliced thinly
4 medium potatoes, quartered and cooked in salted water
small bunch parsley, just leaves
EV olive oil
salt, sugar, pepper
Add hot potatoes to fennel in a bowl with parsley, dribble over some olive oil, sprinkle salt, some sugar, cracked black pepper. Squeeze over juice of lemon. Toss with two forks.