• 2 fennel bulbs
• 1 mild onion, peeled and sliced
• 4-5 tablespoons extra-virgin olive oil
• 150 g (5 oz) green beans, topped and tailed, and broken into pieces
• 4 courgettes, sliced
• 1 red pepper, grilled or roasted, and peeled
• 200 g (7 oz) spinach or Swiss Chard leaves, rinsed and dried
• 1 tablespoon sherry vinegar
• 2 tablespoons toasted pine nuts
• 2 tablespoons sultanas or raisins

Roughly chop one of the fennel bulbs, and juice it. If you do not have a juicer, blend or process with a little water and rub through a sieve to obtain fennel juice. Otherwise, grate the fennel over a bowl and sieve it to catch the juice. Slice the other into wedges.

Fry the onion in the olive oil, and then add the fennel, beans, courgettes and peppers. Cook, stirring until the vegetables are crisp and tender, about 6 to 8 minutes.

Stir in the fennel juice, raise the heat, and stir in the greens. Splash on the sherry vinegar, stir in the pine nuts and raisins, and serve immediately.