Preparation info

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Ingredients

  • 1 fennel bulb
  • 1 tablespoon lemon juice
  • 6 large ripe tomatoes
  • 2 large handfuls fresh basil leaves, torn
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper sugar-cured lamb, very finely sliced

    Method

    Finely slice fennel into rings and toss with lemon juice. Cut tomatoes into 1 cm (½ in) chunks and mix with basil, olive oil, salt and pepper. Divide tomato salad between six plates and lay finely sliced lamb on top. Drizzle with a little more lemon juice and olive oil.